Glazed Blueberry Breakfast Rolls

From the michigan blueberry growers assn. crescent roll dough would work too

Preheat oven to 375f coat 12 muffin cups with vegetable cooking spray.

In a small saucepan , combine blueberry filling ingredients , stirring to dissolve cornstarch.

Cook over medium heat , stirring constantly until thick and bubbly.

Set aside to cool for 10 minutes.

Unroll pizza dough onto a lightly floured surface.

Pat into a 12 x 9-inch rectangle.

Spread blueberry filling over dough , leaving a 1 / 2-inch border along the sides.

Beginning with a long side , roll up jelly-roll fashion.

Pinch seam to seal.

Cut roll into 12 slices.

Place slices , cut sides up , in coated muffin cups.

Bake 12 to 15 minutes or until lightly browned.

Remove rolls from pan.

Cool on a wire rack for at least 15 minutes before adding glaze.

For glaze: combine powdered sugar , milk and grated orange peel , stirring until smooth.

Drizzle icing over rolls.

pizza dough, vegetable oil cooking spray, flour, blueberries, orange juice, sugar, cornstarch, orange peel, powdered sugar, milk