Blue Cheese Red Onion Jam Crescent Thumbprints |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Found this recipe yesterday,and made them,turned out quite good. Ingredients:
1 package(3oz) cream cheese,softened |
1/2 cup gorgonzola cheese,crumbled |
1 can(8oz) refrigerated crescent dinner rolls |
1/3 cup pecans,chopped |
1 teaspoon pure olive oil |
1/3 cup red onion,finely chopped |
1 tablespoon balsamic vinegar |
1/4 cup apricot preserves |
1/8 teaspoon thyme leaves,dried |
Directions:
1. In bowl,mix cheeses until blended,set aside.
2. Unroll and separate dough into 2 rectangles.
3. Place 1 rectangle on board,press perforations together to seal.
4. Spread half of the cheese mixture over dough to within 1/2 of long sides.
5. Sprinkle half of the pecans evenly over cheese.
6. Start at long side and roll up,press seam to seal.
7. Cut roll into 16 slices about 3/4 thick,using serrated knife.(I did'nt get this many slices with mine)
8. Place cut side down on ungreased sheet,repeat with other dough.
9. Bake in a 375 degree oven for 14 to 17 minutes or until golden brown.
10. Meanwhile in a skillet,heat oil ,add onion and cook for about 5 minutes,stirring often,until soft and lightly brown,remove from heat and stir in vinegar,preserves and thyme,set aside.
11. After removing rolls from oven,immediately press center of each roll to make small indentation.
12. Spoon slightly less than 1/2 teaspoon red onion jam into each indentation.Remove from cookie sheet and serve warm.
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