Glazed Blueberry Breakfast Rolls

1 [10 oz] can refrigerated pizza crust dough
 
BLUEBERRY FILLING
3/4 cup fresh blueberries
2 tbs orange juice
2 tbs sugar
2 tsp cornstarch
1 tsp grated orange peel

GLAZE
1/2 cup powdered sugar
1 tbs milk
1/2 tsp grated orange peel

Preheat oven to 375o Pam a muffin pan set aside

In a small saucepan combine blueberry filling ingredients stirring to dissolve cornstarch. Cook over med heat stirring until thick and bubbly about 3 min. Cool for 10 minutes.

Unroll pizza dough onto a lightly floured surface, pat into a 12x 9 in rectangle. Spread blueberry filling over dough leaving a 1/2 in border along the sides.

Beginning with long side roll up jelly roll fashion pinch seam to seal [do not seal ends of dough]. Cut roll into 12 1 inch slices. Place slices cut side up in muffin cups.

Bake 12-15 min. Remove rolls from pan and cool on a wire rack for at least 15 min before glazing.

For glaze combine powdered sugar, milk, and orange peel stirring until smooth. Drizzle icing over rolls.

AUTHOR: Sydney