Blue Cheese and Red Onion Jam Crescent Thumbprints

Ingredients:

•	1 package (3 oz) cream cheese, softened
•	1/2 cup crumbled Gorgonzola cheese (2 oz)
•	1 package (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
•	1/3 cup Fisher® Chef's Naturals® Chopped Pecans
•	1 teaspoon Crisco® 100% Extra Virgin Olive Oil
OR	1 teaspoon Crisco® 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 tsp. 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 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.
	High Altitude (3500-6500 ft)
1	Heat oven to 350°F.
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