Blueberry Bliss Breakfast Turnovers

Don’t let the name fool you – these tasty blueberry treats are good any time of the day. It’s just that if they’re in the house, the odds of you waiting to devour them till later are not so good – especially if you’ve cooked them fresh and they’re just out of the oven.

All you need to make the filling is two cups of blueberries (fresh or frozen or, if you’re a mess like we are, a combo of both), two tablespoons of maple syrup and two tablespoons of chia seeds. You’ll just spread this over a crescent roll – either in its traditional shape or as a dumpling (we let the kiddies experiment with the shapes!), or fill a puff pastry with it and voila! A delicious blueberry turnover that tastes like dessert.

We love layering our blueberry filling over top of a thin layer of fat free cream cheese to lend some extra creaminess and texture to the croissants, but if you’re not a fan of cream cheese, you can forego it and just add a little extra of the filling.

You may have some of the blueberry filling left afterwards. Use it as jam on toast or rice cakes, stir it into your oatmeal or yogurt, or go ahead… scoop it right on into your mouth… it’s just that good.

Ingredients:

• 2 cups blueberries (can be fresh or frozen but be sure to thaw if frozen)
• 2 Tbsp. maple syrup
• 2 Tbsp. chia seeds
• 1/2 cup low fat cream cheese
• 1 package reduced fat crescent rolls or puff pastry

Directions: 

1. Preheat oven at 350 degrees.
2. In a small pot on the stove top, combine blueberries and maple syrup then heat on medium heat. Use the back of a spoon to mash the blueberries.
3. While waiting for mixture to achieve a low boil, lay crescent rolls out on a greased baking sheet.
4. Once mixture begins to boil, turn off heat and stir in chia seeds. Set aside to thicken.
5. If using cream cheese, spread one tablespoon across each crescent roll triangle then spread one tablespoon of blueberry filling on each crescent roll.
6. Bake for 10 – 12 minutes or until dough is golden brown.