Blueberry Almond Crescent Rolls

If you have approximately 30 minutes to spend in the kitchen, Blueberry Almond Crescent Rolls might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 183 calories. For $1.18 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. 122 people have made this recipe and would make it again. A mixture of egg, milk, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather cheap bread. It is brought to

Instructions

1. 1

   Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In the bowl of your stand mixer, with paddle attachment fixed (or a handheld electric mixer may be used), combine the cream cheese, blueberry jam, 2 tablespoons of confectioner's sugar, flour, salt and teaspoon of almond extract.

2. 2

   Mix until smooth, about 30 seconds. Set aside.

3. 3

   Lay your crescent roll wedges out on a large work surface. Take about a tablespoon of the cream cheese mixture and dollop it on the wide end of each crescent roll.

4. 4

   Roll them up until the narrow end is sealed underneath.

5. 5

   Transfer them to the prepared baking sheet and brush them with the egg wash.

6. 6

   Sprinkle with turbinado sugar.

7. 7

   Place the crescent rolls in the oven and bake for 13-15 minutes, or until puffed and golden.

8. 8

   Remove from heat and transfer to a wire rack to cool.While the crescent rolls are cooling, prepare your glaze. In a medium bowl, combine the remaining cup of confectioner's sugar, remaining teaspoon of almond extract, and milk.

9. 9

   Whisk until smooth. Adjust seasoning by adding a pinch of sea salt if you find that the glaze is too sweet.

10. 10

    Drizzle the glaze on the slightly cooled crescent rolls and serve immediately. Enjoy!

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