Blueberry Cheesecake Crescent Rolls - cooking recipe

Ingredients

1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, room temperature
2 tablespoons sugar
1 teaspoon vanilla
2/3 cup blueberries
For streusel topping
1/4 cup flour
2 tablespoons butter
2 tablespoons sugar

Preparation

Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
Fold in blueberries.
Fill each crescent triangle with approximately 1/4 cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out. If needed add extra blueberries to make 8 separate fillings for the rolls).
Fill each crescent triangle with approximately 1/4 cup filling.
Tuck edges to seal. My note: Gently form them into rectangles.
In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
Divide evenly among crescent rolls and sprinkle on top of each roll.
Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.