Blueberry Danish with White Chocolate

Ingredients:

• 1 package (8 ounces) reduced fat refrigerated crescent roll dough
• 8 teaspoons wild blueberry spread
• 1/4 cup white chocolate chips
• nonstick cooking spray
• water

1. Preheat oven to 375°F. Spray baking sheet with nonstick cooking spray
2. Unroll and separate crescent rolls into 8 triangles. Place 1 teaspoon blueberry spread on each. With long side of crescent roll triangle towards you, fold right and then left corners towards top corner of triangle to make a rectangle with a slit down the middle. Pinch outside edges to seal. Place on baking sheet with slit side up.
3. Bake 10 to 13 minutes until lightly browned.
4. Place chips in microwave safe container, heating for about 10 or 15 seconds. Stir, adding a few drops of water. Alternate adding a few drops of water and heating for 10 seconds until desired consistency to drizzle over each danish.

From Flavors of Fiesta by University of Illinois Extension