1Heat oven to 350°F.
2If using crescent rolls: Unroll dough and separate into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.
4Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.