Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 350 degrees F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended. 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. Bake 14 to 17 minutes or until golden brown. 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. 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.
Appetizer: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g, Polyunsaturated Fat 0g); Cholesterol 0mg; Sodium 90mg; Potassium 15mg; Total Carbohydrate 5g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 2g); Protein 1g
19 % Daily Value: Total Fat 6% (Saturated Fat 8%); Cholesterol 0%; Sodium 4%; Potassium 0%; Total Carbohydrate 2% (Dietary Fiber 0%); Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Riboflavin 0%
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008