Recipe courtesy of Pillsbury Company
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Apricot-Gorgonzola Crescent Appetizers
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
12 appetizers
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
12 appetizers

Ingredients

Directions

Heat oven to 350 degrees F. Spray large cookie sheet with CRISCO; Original No-Stick Cooking Spray. If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13 x 9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13 x 9-inch rectangle. In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper. Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm. High Altitude (3500-6500 ft): No change.

Appetizer: Calories 160 (Calories from Fat 90); Total Fat 11g (Saturated Fat 3.5g, Trans Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2.5g); Cholesterol 10mg; Sodium 230mg; Potassium 35mg; Total Carbohydrate 13g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 5g); Protein 3g. 14 % Daily Value: Total Fat 16% (Saturated Fat 19%); Cholesterol 3%; Total Carbohydrate 4% (Dietary Fiber 0%); Vitamin A 0%; Vitamin C 0%; Vitamin D 0%

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