Blue Cheese And Red Onion Jam Crescent Thumbprints

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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.