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