Blueberry Pie Bombs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 can (16.3 oz) refrigerated biscuit dough (8-count)
1 cup blueberry pie filling
4 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
¼ cup unsalted butter, melted
⅓ cup granulated sugar
1 tsp ground cinnamon

 

Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat.
In a bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Separate biscuit dough into 8 rounds. Flatten each to a 4-inch circle.
Add 1 tsp cream cheese mixture and a spoonful of blueberry pie filling to the center of each dough circle.
Bring edges over the filling and pinch to seal tightly into a ball. Place seam-side down on the baking sheet.
Bake for 13–16 minutes or until golden and cooked through.
While baking, mix cinnamon and sugar in a small bowl. Once bombs are slightly cooled, brush with melted butter and roll in cinnamon-sugar mixture until coated.
Serve warm, optionally with vanilla ice cream.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Per Serving: Approx. 230 kcal
Servings: 8 pie bombs