This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. The center has a lemon, blueberry, and cream cheese filling and the top is drizzled with a light glaze. This is an easy and tasty treat for any time of day. My poor husband. Just like I feel that the laundry is never ending, the bane of his existence is replacing light bulbs in our house. Granted, I’m a weirdo. I like to have all of the lights on, all of the time. It makes it feel like there’s life in the house. I get it from my mom. I think there’s one lamp in my mom’s house that stays on infinitely.
In our own house, we have a ton of recessed lighting and tall ceilings so keeping up with the burnt out lights is no easy task. It seems like as soon as my husband has replaced the last light and sits down on the couch, one immediately goes out just to taunt him. It’s an insanity cycle. This Blueberry Lemon Crescent Ring is phenomenal. I had a pint of blueberries and wanted to make something light and springy. It starts with crescent dough. I used the seamless sheet but you can use the rolls and just press them together to form a rectangle. The inside is smothered in a lemon cream cheese mixture and sprinkled with fresh blueberries. You could definitely use frozen here too. Roll it up tightly, just like you would cinnamon rolls. Slice it into 12 pieces using a serrated knife so you don’t squish it. I had softened my cream cheese too much in the microwave so my filling was a little thin making it hard to cut. Don’t worry if it doesn’t look pretty. After you bake it, it’s very forgiving. Drizzle it with a light glaze and it’s done. We gobbled this up in less than 10 minutes.
|Blueberry Lemon Crescent Ring|| |
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest (see Note)
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- ½ cup fresh or frozen blueberries
- ½ cup powdered sugar
- 2 to 3 teaspoons milk
- Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
- Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.
- Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay!
- With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues.
- Arrange slices on cookie sheet in a circle, overlapping slightly.
- Bake 15 to 20 minutes or until golden brown.
- In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
Source: Inspired from this Lemon Crescent Ring. http://www.pillsbury.com/recipes/lemon-cream-cheese-crescent-ring/81508345-3d1c-4eef-a616-15906ea81702