BLUEBERRY ALMOND TURNOVERS

BLUEBERRY ALMOND TURNOVERS Serves: 8 turnovers 1 (12 oz.) tube, crescent roll dough 1 c. blueberries, fresh or frozen 4 oz. (1/2 container) blueberry cream cheese 1/4 c. sliced almonds 1 Tbsp. sugar For Glaze: 1/2 c. powdered sugar 1 Tbsp. milk 1/2 tsp. almond extract Preheat oven to 350 degrees. On a baking sheet lined with a silicone baking mat or parchment paper, lay out the crescent dough, by separating into individual triangles. On each piece of dough, spread about 1 tablespoon of the cream cheese in the center of the dough. Top with about 6-8 blueberries, and a sprinkling of almonds. Loosely fold each triangle in half. Sprinkle each turnover with a small amount of the turbinado sugar. Bake at 350 degrees for 14-16 minutes or until turnovers are golden brown. Mix glaze by stirring together the powdered sugar, milk and extract. Stir until smooth. While the turnovers are still warm, drizzle with the glaze. Serve right away.