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• 16oz Caputo ricotta cheese
• 1/2 cup fresh blueberries diced or halved
• ½ cup Bono lemon jelly
• 2 8oz containers Pillsbury Crescent Rolls
• Powder sugar for dusting
1. Preheat the oven: Preheat your oven to 425°F and Line a baking sheet with parchment paper.
2. Prepare the filling: In a small bowl, combine the ricotta cheese, blueberries and lemon jam. Gently fold in the blueberries (you can crush a few into the mixture to really get the juices out) and combine until all ingredients are well mixed
3. Prepare the dough: Unroll the crescent roll dough sheet on the prepared baking sheet. If you're using regular crescent rolls, unroll the dough and press the seams together to form a solid rectangle.
4. Fill and roll: Spread the ricotta-blueberry mixture evenly over the dough, leaving a small border around the edges. Starting from one of the long sides, roll the dough up tightly, like a jelly roll. Pinch the seam to seal it.
5. Bake: Bake for 10-15 minutes, or until the rolls are golden brown.
6. Top and serve: Allow to sit for a couple minutes. Top with powdered sugar . Serve immediately and enjoy!
Tips and Variations
• Draining the ricotta: Some store-bought ricotta can be a bit watery. If yours seems very wet, you can drain it in a sieve for 15-20 minutes before using it to ensure the filling isn't too runny.
• Top with a glaze: Make a lemon glaze as the topping for extra sweetness
• Puff pastry: For a flakier, more decadent pastry, you can substitute the crescent roll dough with a sheet of puff pastry. Just be sure to thaw it according to package directions before using.
• Other berries: This recipe is also delicious with other berries like raspberries or chopped strawberries.
• Make ahead: You can assemble the rolls and refrigerate them before baking. Just place the whole log of filled dough in the fridge and slice and bake when you're ready to eat them. This is a great tip for a quick and easy breakfast or brunch.