*Ingredients
°8 ounces cream cheese - room temperature
°Half a cup of granulated sugar
°1 tsp. Lemon juice
°2 tubes (8 ounces each) refrigerated crescent roll
°1 cup of fresh blueberries
°1 egg white
°confectioners' sugar, for topping
*Directions
Preheat the oven to 375 degrees Fahrenheit and line a baking tray with parchment paper.
In bowl, add cream cheese, sugar, & lemon juice. Use hand mixer, blend to creamy.
Separate semilunar rolls along the perforated edges. Lay each triangle of dough flat on a parchment-covered tray.
Put a teaspoon of the cream cheese mixture on top of each triangle. Divide the blueberries evenly among each of the triangles.
Starting at the long edge, lift the triangle up. Gently press the tip of the crescent dough to seal it.
Brush the surfaces of each roll with egg white - this gives a beautiful shiny crust
Baking for 9-10 min
Let the rolls cool for 5 minutes before serving.
Shake the confectioners' sugar and Enjoy!
