Blueberry Bash Bake-Off Winner 2011 (Makes 2 Rolls)

Ingredients:

• 2 cups (1 pint) fresh blueberries, washed, stemmed and drained dry
• 2 eggs (separate whites from yolks)
• 4 oz. cream cheese, room temperature
• 1 heaping Tbsp sour cream
• 2 tsp all purpose flour
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp fresh lemon juice
• 2 packages Pillsbury butter flavor croissant dough

Directions:

1. Whisk egg whites to stiff peaks (set aside).
2. In separate bowl, beat together 1 egg yolk, cream cheese, sour cream, flour, vanilla, cinnamon and lemon juice.
3. Gently fold in beaten egg whites. Refrigerate.
4. Unroll each croissant dough on floured surface; pinch together all pre-cut seams on both sides of dough. Position the long side towards the counter edge.
5. For each piece of dough, use half of the cream cheese mixture. Spread it evenly on the dough. Leave a 1” border on three sides of dough (both shorter sides and 1 long edge).
6. Sprinkle evenly with blueberries (1 cup each roll) and brush dough edges with water.
7. Gently roll the dough away from you into a log. Slightly pinch ends together for a tight seal.
8. Place rolls, seams side down, on a oil sprayed baking sheet. Bake 375 degrees for 20-25 minutes.
9. Cool, sprinkle with powered sugar, refrigerate, slice into 1 inch pieces and serve.