Ingredients

Prep time: 30 minutes
Total time: 50 minutes

3-ounce package cream cheese, softened
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 8-ounce can refrigerated crescent dinner rolls (8 rolls)
1/3 cup chopped pecans
1 teaspoon extra virgin or pure olive oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
1/4 cup apricot preserves
1/8 to 1/4 teaspoon dried thyme leaves

Directions

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

2. Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; 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 14-17 minutes or until golden brown.

4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3- 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. Makes 32 appetizers.

High Altitude (3,500-6,500 feet): Heat oven to 350 F.