It’s (technically) Fall now, and that means various group pot-lucks or company get-togethers will be starting, soon. Maybe it’s school fundraisers or church socials, but at some point you’re going to be asked or expected to bring something yummy to share somewhere. Even if it’s not expected, this is a quickly put-together dish that will delight your office, your civic group or just your family one nip-in-the-air morning.
serves 16 (or less–depends on how hungry they are!)
1 c boiling water
1 c brown sugar
2 sticks (8 oz) unsalted butter, divided
2 cans crescent roll dough (the uncut sheets)
1/2 c granulated sugar
1 can blueberry pie filling
1 pint fresh blueberries (or 1 pkg frozen if not in season)
Preheat the oven to 350 degrees Fahrenheit.
Melt one of the sticks of butter and then combine it with the boiling water and brown sugar in the bottom of a 9×13-inch baking dish.
Carefully spread out the crescent roll dough on a baking mat or lightly floured surface and sprinkle with the sugar and nutmeg. Spread half a can of pie filling and half the fresh or frozen blueberries onto each can of crescent dough, leaving about an inch clear on both of the long sides. Dot the top of the filling with bits of butter and then roll up the dough, jellyroll-style, sealing the roll with the inch of filling-free dough.
Slice the rolls into 1-inch sections and place each slice, cut side up, in the pan with the water-butter-sugar mixture.
Bake for 45 minutes to an hour, or until the tops of the dumplings are golden brown.
The sugar mixture in the bottom of the pan makes a delicious sauce for the rolled dumplings. While these are perfectly fine served at room temperature or even cold, they are best when piping hot, served with hot coffee or ice-cold milk.
I made these for a friend’s party, recently (it was a morning get-together) and they were a big hit with everyone who tried them.