Glazed Blueberry Breakfast Rolls

1 (10 ounce) can refrigerated pizza crust dough

Vegetable cooking spray

Flour

Blueberry filling:

3/4 cup blueberries, finely chopped
 
2 tablespoons orange juice

2 tablespoons sugar

2 teaspoons corn starch

1 teaspoon grated orange peel

Glaze:

1/2 cup powdered sugar

1 tablespoon milk

1/2 teaspoon grated orange peel

Preheat oven to 375 degrees. Coat 12 muffin cups with vegetable cooking spray.

In a small saucepan, combine blueberry-filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes.

Unroll pizza dough onto a lightly floured surface; pat into a 12-by-9-inch rectangle. Spread blueberry filling over dough, leaving a half-inch border along the sides.

Beginning with a long side, roll up jellyroll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups.

Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls.