Blueberry Stuffed Mini Croissants
a recipe that serves 4 by
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 pint fresh blueberries (or at least 10 tablespoons)
1 tablespoon Splenda
2 teaspoon confectioners’ sugar
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with Pam.
2. Roll out each crescent dough triangles on a plate and put 1 heaping tablespoon of blueberries on the wider end of each triangle. Sprinkle 1/4 teaspoon of Splenda over blueberries and down the remaining triangle.
3. Starting at the wide end, gently roll up each crescent (keep tucking any blueberries that roll out back in); pinch the sides enough so the blueberries cannot roll out.
3. Bake 11 to 13 minutes until golden. Remove from pan to cool on a wire rack for 5 minutes; dust each with a sprinkle of confectioners’ sugar. Garnish with remaining blueberries.
Notes:
Jazz it up! Melt a candy bar in the microwave and drizzle the chocolate on the tops instead of confectioners’ sugar.