Parmesan Pesto and Red Onion Jam Crescent Rolls

Parmesan Pesto and Red Onion Jam Crescent Rolls

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup blue cheese, crumbled (2 oz)
• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls)
• 1/3 cup pecans, chopped
• 1 teaspoon olive oil
• 1/3 cup red onion, finely chopped
• 2 tablespoons Celia's Traditional balsamic vinegar
• 2 tablespoons Celia's Parmesan Pesto Dipping Oil
• 1/4 cup apricot preserves
• 1/8-1/4 teaspoon dried thyme leaves

Directions

1. Heat oven to 375°F In small bowl, mix cream cheese, Parmesan Pesto 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.