This was a quick and easy breakfast treat we enjoyed over the weekend. I posted the recipe as written on AllRecipes below, but as you can probably tell from my pictures I used 2 crescents per turnover instead of 1; I laid the bottom one on the baking sheet, added the blueberries and some powdered sugar, then laid another crescent over the top and pressed the edges together as best I could. There wasn't much seepage from the blueberries, and I was able to fill them with more blueberries this way.
We dusted ours with some powdered sugar and these disappeared in no time (my son ate 2 1/2 out of the 4 the package made)!
Don't expect these to taste at all like a normal turnover - the filling came out wonderfully, but I wasn't really sure what I thought about the soft texture of the crescent rolls surrounding it. It was definitely easy, and tasty too but I prefer the flakiness of a traditional turnover to the soft roll-like texture from the crescent dough. Still a fun weekend breakfast treat to make, and my kiddo sure ate them up (all while he was telling me how he doesn't really like blueberries - ha!!)
Blueberry Turnovers from Charita on AllRecipes
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
- Preheat oven to 375 degrees F. Roll out crescent dough triangles onto a baking sheet.
- Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
- Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
|Lindsey enjoying play time with the close supervision of our sweet Sadie Mae.|