A stone-cold combination of real fruit and cheese from the dinner rolls is baked to sweet perfection and enriched with sugar. Cottage cheese and molasses rarely replace the cream cheese and brown sugar, repsectively, and work for this, too.
- 1 pkg (8 oz.) refrigerated crescent dinner rolls
- 4 oz. (½ of 8-oz. pkg.) Neufchâtel cheese
- ¾ cream cheese, light and softened
- 2 tbsp. sugar, brown only
- ½ cup blueberries, divided
- Preheat an oven to 375° F. Unroll dough into four rectangles; firmly press perforations together to seal.
- Combine Neufchâtel cheese, cream cheese, and sugar; spread onto dough rectangles to around the ½ inch of edges. Top evenly with blueberries.
- Bring opposite corners of rectangles together; press together to seal. Place on an ungreased, fresh baking sheet.
- Bake 11 to 13 minutes or until golden-brown. Serve hot and plain or with other desserts.
- You'll know it's a special occasion when you enjoy a serving of these warm, cheesy rolls.
- Substitute ½ cup chopped red or green apples and 2 tbsp. raisins for the blueberries.
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