BLUE CHEESE AND RED ONION JAM CRESCENT THUMBPRINTS
- Cooks . com
- May 8, 2016
- 2 min read
Take pinwheel appetizers a step further when you add a savory topping.
1 package (3 oz) cream cheese, softened 1/2 cup crumbled Gorgonzola or blue cheese (2 oz) 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1/3 cup Fisher® Chef's Naturals® Chopped Pecans 1 teaspoon CRISCO® 100% Extra Virgin or Pure Olive Oil 1/3 cup finely chopped red onion 1 tablespoon balsamic vinegar 1/4 cup SMUCKER'S® Apricot Preserves 1/8 to 1/4 teaspoon dried thyme leaves
Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended. If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.
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. 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.
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.
High Altitude (3500-6500 ft): Heat oven to 350°F.
Makes 32 appetizers.
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