My oldest daughter sings.  In the shower, at the dinner table, in the car, into the karaoke machine…and yes, I do attempt to harness the passion, and so she sings in the school choir too.  Often, the school choir sings at church on Sunday, and following services, we’ll have a small breakfast.  Contributing the standard coffee and donuts to these breakfasts gets a little boring after a few months, and so I do try to mix it up when I can.  However, I knew thinking beyond Dunkin D this morning was going to be a little tough coming off the last of Christmas vacation, so I pulled this together because you can make it ahead and refrigerate.  Thought I’d share in case you’re staring down this week’s calendar and are feeling depressed by the need to once again strap on your uber mommy suit for the PTA coffee, church fundraiser, and mother-in-law “drop in.”  These are an easy cheat (and no one but us will ever know!).

Ingredients:

2 8 oz. cans Pillsbury crescent rolls

2 8 oz. packages Philly cream cheese

1 can (approximately 15 oz.) blueberry pie filling

1 cup sugar

1 large egg

1 teaspoon vanilla

Preparation:

Spread one can of crescent roll dough in a greased, 9×13 inch pan.  Press perforations together to seal.  Combine cream cheese, egg, sugar, and vanilla.  Spread on top of the crescent rolls.  Spoon pie filling over the cheese mixture.  Place the second can of crescent rolls on top of the pie filling.  Bake at 350 for approximately 30 minutes.

And yes – these are delish even when there isn’t a song in the air!