INGREDIENTS
1 (8 oz.) package refrigerated crescents rolls
1/4 cup blueberry or mixed berry cream cheese
1/4 cup blueberry pie filling
Topping:
1/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, room temperature
2 tablespoons unsalted butter, melted
PREPARATION
Preheat oven to 375º F and line baking sheet with parchment paper or aluminum foil.
Unroll crescent dough and separate into four, separate rectangles, pinching the seams together gently to seal the edges.
Gently spread cream cheese onto each rectangle, then spread pie filling on two of the rectangles.
Place remaining two rectangles on top of the ones with pie filling.
Working from one of the long ends, use a sharp knife or pizza cutter to cut each rectangle into eight strips.
Separate each strip, pinching the ends together to seal them, then gently twist each strip several times and transfer to lined baking sheet. (Leave at least two inches between strips.)
In a small bowl, whisk together brown sugar, flour and cinnamon, the cut room temperature butter into dry ingredients.
Brush sticks with melted butter, then sprinkle crumble mixture on top.
Place baking sheet in oven and bake for 10-12 minutes, or until golden brown and cooked through.
Remove from oven and let cool 5 minutes before serving.