Blueberry Soles

Two 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 egg
2 teaspoons vanilla flavoring
2 tubes refrigerated crescent roll dough
One 21 ounce can blueberry pie filling
1 egg yolk
1 teaspoon water
Confectioner's sugar

Preheat oven to 350F. Coat 15-1/2 x 10-1/2 inch jelly roll pan with nonstick cooking spray. In medium bowl, mix cream cheese, sugar, egg and vanilla until smooth.

Unroll dough from one crescent roll tube and place in prepared pan. Pat until dough completely covers bottom of pan. Bake four minutes until slightly dry. Remove from oven and cool slightly. Spread with cream cheese mixture to edges. Spread blueberry pie filling on top of cream cheese. Unroll other crescents and separate into triangles. Arrange on top of blueberries, leaving space between each triangle. Beat egg yolk and water. Brush on top of crescent triangles. Bake 30 minutes or until brown. Cool in pan. Slice into eight triangles. Sprinkle with confectioners sugar.

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Cajun Country -- New Iberia, Louisiana