Blueberry Cheesecake Rolls

Ingredients:

1 package crescent roll dough

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup blueberries (fresh or frozen)

1 tbsp lemon zest

1/4 cup powdered sugar (for dusting)

Directions:

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

Prepare Dough:

Unroll the crescent roll dough onto a flat surface. Press the seams together to form a single sheet of dough. If the dough tears, gently pinch it back together.

Mix Filling:

In a medium bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Add Filling:

Spread the cream cheese mixture evenly over the dough sheet. Ensure the filling covers the entire surface for a consistent taste in every bite.

Add Blueberries and Lemon Zest:

Sprinkle the blueberries evenly over the cream cheese mixture. Then, add the lemon zest for a hint of citrus flavor that complements the blueberries beautifully.

Roll:

Starting at one end, roll the dough tightly into a log. Use a sharp knife to slice the rolled dough into 1-inch rounds. Each round will be a perfect bite-sized piece of blueberry cheesecake goodness.

Bake:

Place the rounds on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking. Bake in the preheated oven for 15-20 minutes or until the rolls are golden brown and the dough is cooked through.