Lemon Blueberry Turnovers {Back to School with Pillsbury}

Going right along with Monday’s post, my friends and I are sharing some great Breakfasts & Snacks with Pillsbury today.  If you’re looking for some creative ideas we’ve got you covered….

Back to School Breakfasts and Snacks with Pillsbury

I decided to make something for breakfast. Something sweet.  Something simple.  And something kids will love–  Crescent rolls filled with a lemon blueberry cream cheese filling drizzled with a simple lemon glaze.  Baked to perfection these babies will get your kids up and going in the morning!

Blueberry Pocketsmain7

Because when it comes to breakfast, my three year old isn’t interested.  All he wants is a cup of warm chocolate milk. Not too hot and not too cold Every.single.morning. But if breakfast is something sweet like these Lemon Blueberry Turnovers he’s definitely interested.  He doesn’t get sweets like this for breakfast every morning, but I’m okay with the occasional splurge, especially for a special breakfast on his first day of preschool! It’s something to celebrate:) 

Lemon Blueberry Crescent Turnovers
Serves 8
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Ingredients
  1. 1 (8 oz) can Pillsbury Refrigerator Crescent Rolls
  2. 4 oz cream cheese, soft
  3. 1/4 cup granulated sugar
  4. 1 tbsp lemon juice
  5. 1 cup blueberris, fresh
  6. 1/2 cup powdered sugar
  7. 1-2 tbsp milk
  8. 1/2 tsp lemon zest
Instructions
  1. Preheat oven to 375. Unroll crescent dough and place crescent triangles on a baking sheet.
  2. In a medium bowl stir cream cheese, granulated sugar, and lemon juice together until smooth. Gently fold in blueberries. Spread a spoonful of filling over each crescent, roll up and seal edges (folding up ends as well). Bake for about 15 minutes or until crescents are golden brown. Remove from oven and let cool. Whisk powdered sugar, milk and lemon zest together. Drizzle over turnovers and serve!
Notes
  1. source: Better Recipes
Sweet Treats & More http://sweettreatsmore.com/

Check out all of these great Back to School breakfast & snack ideas using our favorite Pillsbury products!

 

Raspberry Chocolate Chip Cheesecake Rolls by Inside BruCrew LifeRaspberry Chocolate Chip Cheesecake Rolls by Inside BruCrew Life

Raspberry Cobbler Crumb Crispies by Chef in TrainingRaspberry Cobbler Crumb Crispies by Chef in Training

Mini Berry Tarts by The Girl Who Ate EverythingMini Berry Tarts by The Girl Who Ate Everything

Cinnamon Sugar Fritters by Something SwankyCinnamon Sugar Fritters by Something Swanky

Grilled Cheese Bites by Sweet BasilGrilled Cheese Bites by Sweet Basil

Lemon Blueberry Turnovers by Sweet Treats and MoreLemon Blueberry Turnovers by Sweet Treats and More

Chocolate Hazelnut Stuffed Donut Holes by Taste and TellChocolate Hazelnut Stuffed Donut Holes by Taste and Tell

Comments

  1. Looks delicious Kristy! So easy too. How many blueberries does the recipe call for?

  2. These look delicious. What quantity of blueberries did you fold in? Or did you just add them until you reached the consistency you wanted?

  3. Auntiepatch says:

    What about the blueberries??? What amount???

  4. What kind (fresh, frozen, canned) blueberries and how much?

  5. I love how easy these are and that blueberry filling is so pretty!

  6. Thank you for the nice recipe.

  7. Is the lemon juice necessary or could you leave it out? I don’t care for the taste of lemon in my food so would like to leave it out or substitute it with something else if it’s necessary to have in the recipe.

  8. Do you use 1 crescent per turnover or press 2 together?

  9. Oh my goodness, I want one of these right now!

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