Alright, I know mine don't quite look like croissants & more like scones but I did use Pillsbury Croissant rolls I'm just crap at rolling them! I wanted to make something delicious & something that would be quick. I think these will definitely be getting made again around Christmas. Especially with having an infant then it will be super easy peasy to quickly wrap & pop them in.
Here is what you will need.
Here is what you will need.
Ingredients:
1
Can of Pillsbury™ refrigerated Crescent Dough Sheet
1\3
Cup of lemon concentrate
2-3
Cups of blueberries
Directions:
- 1Heat oven to 350°F.
- 2Cut dough into 8 rectangles. On ungreased large cookie sheet, spread each rectangle out enough room to lay completely flat &with a pastry brush,
dip into lemon concentrate and brush onto each crescent. 
- 3Add the blueberries in and Roll up each. Starting at longest side; firmly pinch edges and ends to seal.
Gently stretch each roll to about 10 inches. I bet you can do a better job than I did! Coil each roll into a spiral with seam on the inside, tucking end under. Take your pastry brush once again and brush on some lemon concentrate. I promise it will only leave a hint of lemon!
- 4Bake 15 to 18 minutes or until deep golden brown.
IF you would like a nice glaze. in small bowl, mix glaze ingredients, adding enough water/lemon concentrate for desired drizzling consistency. Drizzle over warm rolls.
Let the rolls sit to cool down & enjoy!
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