Blue Cheese and Red Onion Jam Crescent Thumbprints |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (3 ounce) package cream cheese, softened |
1/2 cup blue cheese, crumbled (2 oz) |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls (8 rolls) |
1/3 cup pecans, chopped (recommend fisher chef's naturals) |
1 teaspoon olive oil (recommend crisco 100% extra virgin or pure) |
1/3 cup red onion, finely chopped |
1 tablespoon balsamic vinegar |
1/4 cup apricot preserves (recommend smucker's) |
1/8-1/4 teaspoon dried thyme leaves |
Directions:
1. Heat oven to 375°F 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. Place 1 rectangle on cutting board; 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.
3. Bake 14 to 17 minutes or until golden brown.
4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.
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