Blueberry Pie Bombs

Ingredients:
1 can (8 oz) refrigerated crescent roll dough 
1 cup blueberry pie filling 
1/2 cup powdered sugar 
1 tablespoon milk 
1/2 teaspoon vanilla extract 
1/4 cup granulated sugar 
1 teaspoon cinnamon

Directions:
Preheat oven to 375°F (190°C). 
Unroll the crescent dough and separate into triangles. 
Place a spoonful of blueberry pie filling on each triangle. 
Fold the dough over the filling and pinch the edges to seal. 
Arrange the filled dough on a baking sheet lined with parchment paper. 
Bake for 12-15 minutes or until golden brown. 
While the bombs are baking, mix powdered sugar, milk, and vanilla extract to make the glaze. 
In a separate bowl, combine granulated sugar and cinnamon. 
Remove the bombs from the oven and let cool for a few minutes. 
Drizzle the glaze over the bombs and sprinkle with cinnamon sugar.