Mini Blueberry Crescent Pies

 I am forever wanting to use up fresh ingredients so they won't go to waste.  I had a whole pint of blueberries left and I wanted to make something a little different with and of course I wanted it to be VERY easy and  quick.  We always also have refrigerated crescent rolls on hand so I made these mini blueberry crescent pies.  They take just a few minutes to put together and they are very yummy. 

Ingredients:

Filling:
1 cup of blueberries
1 tablespoon sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon

Topping:
2 tablespoons brown sugar
1/4 teaspoon cinnamon

Preparation:

Preheat oven to 350 degrees F. Place blueberries in a small bowl and toss with sugar, cornstarch and cinnamon, set aside.  Open crescent rolls and cut each roll into 3 parts, you will need to play with the dough a little bit to get as close to a square shape as you can.  Take each square of dough and gently press into a mini muffin tin. (you do not need to make these uniform, free form is best).  Spoon about a teaspoon of the blueberry mixture into each mini dough cup.  Mix brown sugar and cinnamon and top each blueberry cup with the brown sugar mixture.  Bake for about 20  minutes until the dough is browned and the blueberries are bubbling.  Let cool completely before you remove pies from the muffin tins.