• 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 2 tablespoons softened butter
  • 1/8 cup brown sugar
  • 2 teaspoons flour
  • 1/3 cup fresh blueberries
  • 1/4 cup flaked coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons to 3 tablespoons orange juice


  1. Preheat oven to 375 degrees F. Unroll crescent roll sheet onto cutting board to 12″ x 8″. (This is the approximate measurements of the sheet unrolled).
  2. Mix together butter, sugar and flour together with fork and sprinkle onto crescent sheet, stopping within 1/2″ from edges. Add blueberries and coconut.
  3. Gently roll up sheet starting with the long side and pinch edges to seal.
  4. Using a serrated knife and a sawing motion, cut 12 slices and arrange on large cookie sheet sprayed with cooking spray, slightly overlapping.
  5. Bake for 15 to 20 minutes or until golden brown. Cool for 5 minutes on the pan before removing to a wire rack.
  6. Prepare orange glaze using powdered sugar and orange juice, adding enough juice to get your desired glaze consistency and stirring until fully mixed. Drizzle over warm crescent ring. Serve immediately.


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