Open up the can of crescent rolls but do not separate them into triangles. Instead press the seams together and use a pastry roller to roll them out into one sheet of crescent roll dough iinto 8 inches wide and 12 inches long.
Using a pizza cutter or sharp knife, cut the 6 even squares of crescent roll dough.
Place about 1 tablespoon of blueberry pie filling in the bottom corner of each dough square.
Fold over to form a triangle and pinch the seams together using a fork.
Place the triangles on a baking tray with parchment paper.
Brush each turnover with an egg white then sprinkle with granulated sugar.
Bake in a preheated 375°F oven for 12 - 14 minutes or until golden brown.
Set them aside for a few minutes to cool while you prepare the glaze.
Combine the glaze ingredients together in a small bowl.
Drizzle on top of the slightly cooled crescent rolls.
Notes
You will not use the whole can of blueberry pie filling, but that's okay! You can store the leftovers in the freezer for 3 to 6 months.