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!
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:)
- 1 (8 oz) can Pillsbury Refrigerator Crescent Rolls
- 4 oz cream cheese, soft
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup blueberris, fresh
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp lemon zest
- Preheat oven to 375. Unroll crescent dough and place crescent triangles on a baking sheet.
- 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!
- source: Better Recipes
Check out all of these great Back to School breakfast & snack ideas using our favorite Pillsbury products!