Blue Cheese and Red Onion Jam Crescent Thumbprints

1. 1

   Heat oven to 375F In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.

2. 2

   Unroll dough; separate into 2 rectangles, each about 11 inches long.

3. 3

   Place 1 rectangle on cutting board; press perforations together to seal.

4. 4

   Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese.

5. 5

   Starting at 1 long side, roll up; press seam to seal.

6. 6

   Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet.

7. 7

   Repeat with remaining dough, cheese and pecans.

8. 8

   Bake 14 to 17 minutes or until golden brown.

9. 9

   Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat.

10. 10

    Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown.

11. 11

    Remove from heat.

12. 12

    Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.

13. 13

    After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation.

14. 14

    Spoon slightly less than 1/2 teaspoon onion jam into each indentation.

15. 15

    Remove from cookie sheet.

16. 16

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.