Glazed Blueberry Breakfast Rolls |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the Michigan Blueberry Growers Assn. Crescent roll dough would work too Ingredients:
1 (10 ounce) can refrigerated pizza dough |
vegetable oil cooking spray |
flour |
3/4 cup blueberries, finely chopped |
2 tablespoons orange juice |
2 tablespoons sugar |
2 teaspoons cornstarch |
1 teaspoon grated orange peel |
1/2 cup powdered sugar |
1 tablespoon milk |
1/2 teaspoon grated orange peel |
Directions:
1. Preheat oven to 375°F Coat 12 muffin cups with vegetable cooking spray.
2. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes).
3. Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle.
4. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
5. Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups.
6. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.
7. For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle icing over rolls.
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