Blue Cheese and Red Onion Jam Crescent Thumbprints

• 1 (3 ounce) package cream cheese, softened
• 12 cup blue cheese, crumbled (2 oz)
• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls)
• 13 cup pecans, chopped (recommend Fisher Chef's Naturals)
• 1 teaspoon olive oil (recommend CRISCO 100% Extra Virgin or Pure)
• 13 cup red onion, finely chopped
• 1 tablespoon balsamic vinegar
• 14 cup apricot preserves (recommend SMUCKER'S)
• 18-14 teaspoon dried thyme leaves

1. Heat oven to 375F In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
2. Unroll dough; separate into 2 rectangles, each about 11 inches long.
3. Place 1 rectangle on cutting board; press perforations together to seal.
4. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese.
5. Starting at 1 long side, roll up; press seam to seal.
6. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet.
7. Repeat with remaining dough, cheese and pecans.
8. Bake 14 to 17 minutes or until golden brown.
9. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat.
10. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown.
11. Remove from heat.
12. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
13. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation.
14. Spoon slightly less than 1/2 teaspoon onion jam into each indentation.
15. Remove from cookie sheet.
16. Serve warm.

cream cheese, blue cheese, pecans, olive oil, red onion, balsamic vinegar, apricot preserves, thyme

Taken from www.food.com/recipe/blue-cheese-and-red-onion-jam-crescent-thumbprints-331146 (may not work)