Preheat oven to 375 degrees F. Coat 12 muffin cups with vegetable cooking spray. In a small saucepan, combine blueberry filling (blueberries, cornstarch, orange juice, and 1 tsp grated orange peel) and stir to dissolve corn starch.

 

Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes. 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 coated muffin cups.

 

Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

 

For glaze: Combine powdered sugar, milk, and remaining 1/2 tsp grated orange peel, stirring until smooth. Drizzle icing over rolls.