Blue Cheese and Red Onion Thumb prints

Becca - you asked me for a really impressive but super duper easy appetizer recipe. Here it is! I got this a couple years ago from the Pillsbury bake off website. I remember when I was young and my mother would contribute recipes every year. The recipes from the bake off are the ultimate addition to the "fake it till you make it" collection. The dough is already prepared, but tastes fantastic when you combine it with the other ingredients! I made this successfully when I was still at the cooking stage where people were afraid to eat my food due to risk of poisoning. Thus, literally anybody can make this. Enjoy!

Blue Cheese and Red Onion Jam Crescent Thumbprints

NGREDIENTS

1

package (3 oz) cream cheese, softened

1/2

cup crumbled Gorgonzola cheese (2 oz)*

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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

DIRECTIONS

• 1Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
• 2Unroll 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.
• 3Bake 14 to 17 minutes or until golden brown.
• 4Meanwhile, 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.
• 5After 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.