Glazed Blueberry Breakfast Rolls

Servings: 12

Preheat oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a small saucepan, combine blueberries, juice, sugar, corn starch and orange peel, 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 x 9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll 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.