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Blue Cheese and Red Onion Jam Crescent Thumbprints

An up market nibble that combines the tang of sautéed red onions and apricot preserves with the pungency of blue cheese.

Makes 32 appetizer servings

• 1 (3-ounce) package cream cheese, softened
• 1/2 cup crumbled gorgonzola cheese
• 1 (8-ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1/3 cup Fisher Chef's Naturals chopped pecans
• 1 teaspoon Crisco 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 degrees. In small bowl, mix cream cheese and gorgonzola cheese with a fork until blended.

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 one 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 an 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) 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.

Per serving: 60 calories, 4 g fat (1.5 g saturated), 0 mg cholesterol, 90 mg sodium, 5 g carbohydrates, 1 g protein, 0 g dietary fiber.

(From Phyllis Weeks)

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