1 package (3 oz) cream cheese, softened

1/2 C. 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 C. Fisher® Chef’s Naturals® Chopped Pecans

1 tsp. CRISCO® 100% Extra Virgin or Pure Olive Oil

1/3 C. finely chopped red onion

1 T. balsamic vinegar

1/4 C. SMUCKER’S® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

 

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.  If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.  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. 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.  After removing rolls from oven, immediately press back of a tsp. into center of each roll to make small indentation. Spoon slightly less than 1/2 tsp. onion jam into each indentation. Remove from cookie sheet. Serve warm.