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
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Steps
1
Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
2
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.
3
Bake 14 to 17 minutes or until golden brown.
4
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.
5
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.
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*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.
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