BLUE CHEESE AND RED ONION JAM CRESCENT THUMBPRINTS
Take pinwheel appetizers a step further when you add a savory topping.
Provided by Allrecipes Member
Time 50m
Yield 32
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 4.9 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 90 mg, Sugar 2.2 g
BLUE CHEESE AND RED ONION JAM CRESCENT THUMBPRINTS
Take pinwheel appetizers a step further when you add a savory topping.
Provided by Allrecipes Member
Time 50m
Yield 32
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 4.9 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 90 mg, Sugar 2.2 g
BLUE CHEESE AND RED ONION JAM CRESCENT THUMBPRINTS
Take pinwheel appetizers a step further when you add a savory topping.
Provided by Allrecipes Member
Time 50m
Yield 32
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 4.9 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 90 mg, Sugar 2.2 g
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- Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
- Unroll 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.
- 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.
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