Blueberry Cheesecake Crescent Rolls

• 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

1. Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
2. In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
3. Fold in blueberries.
4. 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).
5. Fill each crescent triangle with approximately 1/4 cup filling.
6. Tuck edges to seal. My note: Gently form them into rectangles.
7. In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
8. Divide evenly among crescent rolls and sprinkle on top of each roll.
9. Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.

rolls, cream cheese, sugar, vanilla, blueberries, flour, butter, sugar

Taken from www.food.com/recipe/blueberry-cheesecake-crescent-rolls-527321 (may not work)