Glazed Blueberry Breakfast Rolls

Yield:
12 rolls

Ingredients:

  1. 1 can (10 oz.) refrigerated pizza crust dough
  2. vegetable cooking spray
  3. flour
  4. Blueberry Filling:
  5. 3/4 cup fresh blueberries
  6. 2 Tablespoons orange juice
  7. 2 Tablespoons granulated sugar
  8. 2 teaspoons cornstarch
  9. 1 teaspoon grated orange peel
  10. Glaze:
  11. 1/2 cup powdered sugar
  12. 1 Tablespoon milk
  13. 1/2 teaspoon grated orange peel
Directions:

Preheat oven to 375 F. Coat 12 muffin cups with vegetable cooking spray.

In a small saucepan, combine blueberries, orange juice, granulated sugar, cornstarch and orange peel, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes.

Unroll pizza dough onto a lightly floured surface; pat into a 12x9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with the long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 1-inch slices. Place slices, cut sides up, in coated muffin cups.

Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before drizzling with glaze.

For glaze:
Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle over rolls.

Photo and food styling by Webstop


TDS 3