Strawberries and blueberries are perfectly sweet these days. I wanted to come up with a quick dessert or brunch idea, and I just happened to have a canned of reduced-fat crescent roll dough in my fridge that was just about to expire (I keep staples in the kitchen for when I get the urge to cook or bake, but that was an exception).
Berry Crescent Strudel
1 can (8 ounces) reduced-fat crescent roll dough
1 1/2 cups mixed sliced berries (I used sliced strawberries and whole blueberries)
2 teaspoons sugar, divided
1/4 teaspoon cinnamon
Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray. Unroll crescent roll dough on the prepared baking sheet and pinch seams to seal.
Place the berries in a medium bowl. Combine 1 1/2 teaspoons sugar and the cinnamon in a small bowl. Add to the berries in the bowl. Mix well. Spoon the berry mixture down the center of the crescent roll dough. Fold over both sides toward the middle, cover the berries. Pinch ends on top and at the sides to seal.
Spray the top of the sealed crescent dough with nonstick cooking spray. Cut several slits on top. Sprinkle the top with the remaining 1/2 teaspoon sugar. Bake until dough is browned, about 15-18 minutes. Cut into 9 pieces to serve.
(Each serving is 2 points.)