2+ tbsp. sugar of choice (any that will dissolve will work)
½ tbsp. cornstarch mixed with 1 tbsp. water
8 oz low fat cream cheese or vegan cream cheese
⅓ c powdered sugar
Splash vanilla extract
1 pound pizza dough, whole wheat preferred
1 tbsp. unsweetened almond milk or milk of choice
extra sugar for sprinkling
Instructions
In a small sauce pan over medium heat, combine the blueberries, lemon, and 2 tbsp. sugar.
Mash the blueberries lightly until juice is released and increase heat. Bring liquid to a boil and add the cornstarch and water combo. Reduce heat and cook until thickened. Add additional sweetener to taste (2 tbsp. was plenty for me).
Meanwhile, microwave the cream cheese for about 30 seconds until soft. Stir in the powdered sugar and vanilla.
Cut the pizza dough into 8 pieces. Roll into ~6 inch circles. Wet the edges and dollop filing in the middle (you can either dollop each separately or gently swirl together first). Fold in half and press the edges together to make a half circle, using a fork if you want fancy edges. Repeat for all pieces of dough.
Brush the tops with milk and sprinkle with additional sugar.
Arrange in a single layer and freeze for at least 30 minutes. You can then bag them for longer freezer storage, or prepare to bake.
When ready to bake, preheat oven to 400 degrees F. If frozen for more than an hour, let thaw slightly. Bake for 8 - 10 minutes until edges and tops are lightly browned and crispy. Some filling may leak out.