Gorgonzola Crescent Squares Recipes

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

GORGONZOLA CRESCENT SQUARES

Steps:

• 1. Heat oven to 350. Spray a lg baking sheet w/ cooking spray. Unroll dough into 1 lg rectangle, place on baking sheet. Press dough into a 13" x 9" rectangle. Press perforations to seal.
• 2. In microwaveable bowl, microwave preserves and butter until melted. Stir until smooth. Spread preserves mix evenly over dough.
• 3. Top evenly w/ cheese and pecans. Sprinkle w/ pepper. Bake about 15 min, or until crust is golden brown. Cut into 12 squares.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
• Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
• Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
• Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
• Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.
• Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.