Blue Cheese And Red Onion Jam Crescent Thumbprints
- 1tackage (3 oz) cream cheese, softened
- 1/2tup crumbled Gorgonzola cheese (2 oz)*
- 1tan (8 oz) Pillsbury(R) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury(R) Crescent Recipe Creations refrigerated flaky dough sheet
- 1/3tup Fisher(R) Chef's Naturals(R) Chopped Pecans
- 1teaspoon CRISCO(R) 100% Extra Virgin or Pure Olive Oil
- 1/3tup finely chopped red onion
- 1tablespoon balsamic vinegar
- 1/4tup SMUCKER'S(R) Apricot Preserves
- 1/8to 1/4 teaspoon dried thyme leaves
- Heat oven to 375u0b0F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
- Unroll dough; separate or cut into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; if using crescent dough, press perforations together to seal. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.
- Bake 14 to 17 minutes or until golden brown.
cream cheese, gorgonzola cheese, rolls, pecans, virgin, red onion, balsamic vinegar, smuckersr, thyme
Taken from www.epicurious.com/recipes/member/views/blue-cheese-and-red-onion-jam-crescent-thumbprints-50057566 (may not work)