Kathie Oh's Recipe

Savory Thumbprint Cookie Biscuits

Category: on the sidelines

1 package (3 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 package (8 oz) refrigerated crescent dinner rolls (8 rolls)
1/3 cup Chopped Pecans
1 teaspoon Virgin Olive Oil
OR 1 teaspoon Pure Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
1/4 cup Apricot Preserves
1/8 to 1/4 tsp. dried thyme leaves

1.Heat oven to 375F. 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.