The ingredients:
- 4 oz. softened cream cheese
- 1/3 cup sugar
- 1 tbsp fresh-squeezed lemon juice
- 1 tsp lemon zest
- 1 can refrigerated crescent dinner rolls
- 1/2 cup blueberries**
- 1/2 cup powdered sugar
- 2 tbsp milk***
**You can use either fresh or frozen, but I think fresh tastes best.
***Use another tbsp milk if you want a thinner glaze.
How to make it:
- Preheat your oven to 350 degrees. Spray the baking pan with the cooking spray.
- Mix the cream cheese, sugar, juice, and zest together in the mixing bowl using your electric beater on medium. Mix until well combined.
- Unroll your crescent rolls and arrange them into one long 13'' by 7'' rectangle. Press the seams together to seal them up!
- Spread the cream cheese mixture on the dough, leaving about a 1/2 inch uncovered on each end. Sprinkle the blueberries on top of the cream cheese mixture.
- Here's the tricky part: take the hold of one of the long ends of the dough and begin to roll it tightly, like making a jelly roll. Don't worry if the filling leaks! You should end up with a long, rolled-up cylinder.
- Take the knife and cut the roll into 12 equal sections. The easiest way to do this is cut the roll in half, then cut those rolls in half, and so on.
- Place the slices in a circle on the baking sheet, overlapping a little bit.
- Bake it for 15-23 minutes, or until golden brown.
- While the ring is baking, take the smaller bowl and mix the powdered sugar and milk together until it forms a glaze. Once the crescent rin has finished baking, drizzle the glaze over it. Serve warm!
