Blue Cheese and Red Onion Jam Thumbprints

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Blue Cheese and Red Onion Jam Thumbprints
  • Prep 30 min
  • Total 50 min
  • Servings 32
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Aug 5, 2010


  • 1/3 cup (75 mL) cream cheese, softened
  • 1/2 cup (125 mL) crumbled Gorgonzola cheese
  • 1 can (8 rolls) Pillsbury* Original Crescents
  • 1/3 cup (75 mL) chopped pecans
  • 1 tsp (5 mL) olive oil
  • 1/3 cup (75 mL) finely chopped red onion
  • 1 tbsp (15 mL) balsamic vinegar
  • 1/4 cup (50 mL) apricot preserves
  • 1/8 to 1/4 tsp (.5 to 1 mL) dried thyme leaves


  • 1
    Heat oven to 375ºF. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
  • 2
    Unroll dough; separate or cut 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 baking sheet. Repeat with remaining dough, cheese and pecans.
  • 3
    Bake 14 to 17 minutes or until golden brown.
  • 4
    Meanwhile, in medium size 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 centre of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from baking sheet. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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