3 cans (8 oz.) refrigerated crescent rolls
1 can of blueberry pie filling (or your favorite canned pie filling)
1 beaten egg
Sugar for topping
Preheat oven to 350 degrees. Grease a couple of cookie sheets. Separate crescent rolls. Place one heaping tablespoon of pie filling on the larger end of each crescent roll and roll up. Brush the tops with the beaten egg, then sprinkle with sugar. Bake for 10-14 mins or until brown.
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