Ingredients
1 package (3 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese (2 oz)*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) 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 to 1/4 teaspoon dried thyme leaves
Preparation
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.
Bake 14 to 17 minutes or until golden brown.
