Gently unroll one can of crescent dough and place it on the parchment paper. Pinch seams closed. Make sure you don’t have any holes. The sides of the pastry sheet can run up slightly on the pan’s sides.
Beat cream cheese and sugar together. Add egg and beat well. Mix in vanilla.
Spread cream cheese evenly on top of the pastry dough layer.
Spread Blueberry Pie Filling evenly on top of the cream cheese mixture.
Lay the second can of crescent dough over the blueberry filling. Again pinching seams and holes closed.
Brush melted butter over the top layer.
Sprinkle sugar evenly over the top.
Bake 35 – 40 minutes or until the top layer is golden brown.