Easy and Scrumptious. This cheese danish with blueberry sauce is both of those. Its ease comes by using canned crescent roll dough and the filling is only three little ingredients. This can be made up for breakfast or dessert and will be a crowd pleaser for sure!
Here’s what you need:
2 cans refrigerated crescent roll dough (10 oz each)
1 1/2 packages cream cheese (12 oz. total)
1/2 cup white sugar
1 teas. vanilla
3/4 cup water
1/4 cup white sugar
1 pint fresh blueberries
Cream Cheese Danish
Preheat oven to 350 degrees. Grease 9×13 baking dish.
Line the bottom of baking dish with 1 can crescent rolls. Pinch all the seams together.
In mixing bowl, combine cream cheese, 1/2 cup white sugar, and vanilla. Cream together thoroughly. Spread cream cheese filling on the crescent roll base. Top with remaining can of crescent rolls.
Bake for 20 to 25 minutes or until lightly brown.
In small sauce pan combine water and 1/4 cup white sugar. Bring to boil, stirring constantly. Add blueberries. Reduce heat and simmer until blueberries open. Remove from heat and serve sauce on top of cheese danish.