Blue Cheese and Red Onion Jam Crescent Thumbprints

SUBMITTED BY: Pillsbury Bake-Off® Contest

"Take pinwheel appetizers a step further when you add a savory topping."

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PREP TIME	30 Min
READY IN	50 Min
Original recipe yield 32 appetizers

SERVINGS

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Servings
USMETRIC

1 (3 ounce) package cream cheese, softened
1/2 cup crumbled Gorgonzola cheese*
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or 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 teaspoon dried thyme leaves

Heat oven to 375 degrees 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 one 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.

*Gorgonzola is a creamy Italian blue cheese named after the town of its origin, but any type of blue cheese can be used in this recipe.
High Altitude (3500-6500 ft.): Heat oven to 350 degrees F.
Submitted by
Phyllis Weeks-Daniel, San Diego, CA
Bake-Off® Contest 43, 2008
Bake-Off is a registered trademark of General Mills ©2009
2009© and ®/™ of General Mills
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc., Elk Grove Village, IL 60007-6057 U.S.A.
®CRISCO is a trademark of The J.M. Smucker Company
®/™ Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company

Reviewed on Feb. 18, 2009 by Ritak96

These are really good. Make sure the onion is very finely chopped and that the dough is... MORE

Reviewed on Dec. 14, 2008 by duchessmellie

Very easy to make and simply delicious. Once i rolled up the crescent dough into the long... MORE

Reviewed on Mar. 16, 2009 by GumboGirl

delicious! the perfect finger food MORE

Reviewed on Mar. 11, 2009 by Jaswany

Very good recipe. I am not sure how to get 32 servings. I had 16 servings and it seems... MORE

Reviewed on Jun. 1, 2009 by mofun

I used orange marmalade instead of the apricot preserves. Next time I will really cut down on... MORE

Reviewed on Apr. 14, 2009 by MLALAK

great recipe. But I didn't want to bother with rolling and slicing the rolls, so I just used... MORE