Cream together sugar and cream cheese. Add egg, mix well and set aside.
On a round baking pan, make a wreath by overlapping short ends of crescent rolls, leaving about 2 inches of the points hanging over the edges. (I sit the pan off the counter by placing it on my sugar cannister.)
Spread cream cheese mixture onto the crescent rolls. Spoon the blueberry pie filling onto the cream cheese and bring the points of the crescents up and over the filling.
Bake at 350 degrees for 30 minutes or so until crescents are golden brown. Allow to cool before serving.