Yield: 12 rolls
Preheat oven to 375 F. Coat 12 muffin cups with vegetable cooking spray.
In a small saucepan, combine blueberries, orange juice, granulated sugar, cornstarch and orange peel, stirring to dissolve cornstarch. 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 12x9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with the 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 drizzling with glaze.
Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle over rolls.
Please note that some ingredients and brands may not be available in every store.