BLUEBERRY CHEESECAKE CRESCENT ROLLS

BLUEBERRY CHEESECAKE CRESCENT ROLLS 1 package (8 oz.) refrigerated crescent rolls 1 package (8 oz.) cream cheese 2 Tbsp. sugar 1 tsp. vanilla 2/3 c. blueberries For streusel topping: 1/4 c. flour 2 Tbsp. butter 2 Tbsp. sugar Unroll crecent dough; separate into 8 triangles on a baking sheet lined with parchment paper. In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 tsp. vanilla. Mix until smooth. Fold in blueberries. Fill each crescent triangle with approx. ¼ cup filling. Roll up, starting with the wider end. Tuck edges to seal. In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly. Divide evenly among crescent rolls. Bake at 375 degrees for 12-15 minutes or until light golden brown.