Mini Blueberry Cheesecake Crescent Rolls

Preheat the oven to 375F. Line a baking sheet with parchment paper.
HOMEMADE BLUEBERRY SAUCE – Whisk together the warm water/lemon juice and cornstarch in a small bowl.
Combine the blueberries and sugar in a small saucepan over low-medium heat, for about 4-5 minutes, until blueberries just start to break apart.
Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.
In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.
Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces.
(Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 – 2 1/2 inches wide and about 9-10 inches high).
Spread a thin layer of cream cheese mixture over each triangle and then spread about 1 Tablespoon of the raspberry sauce on top.
Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
Bake 10-12 minutes or until golden brown. Serve warm. Drizzle with milk and sugar glaze or dust with powdered sugar over the crescent rolls if desired.