Open the crescent roll can and separate the rolls into triangles.

Lay them flat on a piece of parchment paper while you open the can of blueberry pie filling.

Add a heaping tablespoon on top of each crescent roll triangle. Spread the mixture on top being careful not to go too close to the edge of the crescent rolls.

Beginning at the larger end, start rolling up the crescent rolls.

Try your best to pinch and tuck the ends together so the blueberry filling doesn't seep out while baking.

A little should be okay like I have here.

Place the crescent rolls on a baking tray that's been lined with parchment paper.

Brush each crescent roll with the egg white.

This will help give the rolls a nice shiny look.

Bake in a 375°F degree preheated oven for 10 to 12 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.