Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside.
In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.
Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter.
Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans.
Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm.