Blueberry Cinnamon Cobbler
|Refrigerator blueberry turnover pastries||3|
|Canned blueberry pie filling||21 Ounce|
|Lemon juice||1 Teaspoon|
Following directions on turnover pastry box, make 2 turnovers.
Wrap and freeze for another day.
Store icing in the refrigerator.
Pour pie filling into 8 x 12-inch baking pan.
Stir in remaining turnover filling and lemon juice.
Heat for 10 minutes at 400° F.
Remove from oven and arrange 6 squares of dough on top of fruit.
Sprinkle with sugar and cinnamon mixture.
Bake for 13 minutes at 400° F or until pastry browns.