Preheat the oven to 350 degrees F (180 degrees C). Lay out your baking pans with Parchment paper on top of each.
Open each can of
Crescent Roll Dough (2 tubes)
and roll the sheets out onto the counter. Break the dough apart with two triangles together to make a rectangle. Pinch the dotted lines together to make a solid piece of rectangle dough.
Line the dough pieces up on the baking pans, 4 pieces per pan.
Cut 1/8 of the
Cream Cheese (1 cup)
, place it in the center of the dough, and spread carefully. Add a dollop of the
Blueberry Pie Filling (1 can)
on top of the cream cheese.
Fold each pastry into thirds. Take one of the outer edges of the dough and fold over the blueberry filling. Then fold the other end over the dough. Crimp the edges using a fork.
Transfer the pastries to a sheet pan leaving 1 1⁄2 to 2 inches between each pastry. Take the sheet pan to the oven for 20 minutes or until golden brown.
Remove from the oven and let the pastries rest for 10 minutes. Serve warm or store in an airtight container to eat cool.