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Glazed Blueberry Breakfast Rolls

1 (10-ounce) can refrigerated pizza crust dough

Blueberry filling:

3/4 cup blueberries, finely chopped
2 tablespoons orange juice
2 tablespoons granulated sugar
2 teaspoons corn starch
1 teaspoon grated orange peel

Glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon grated orange peel

1. Preheat oven to 375*F (190*C). Grease 12-cup muffin tin; set aside.
2. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve corn starch. Cook over medium heat, stirring constantly until thick and bubbly, about 3 minutes. Set aside to cool for 10 minutes.
3. 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 greased muffin cups.
4. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before drizzling with glaze.
5. For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls.

Makes 12 rolls.