September 26, 2013

Apricot Cheese Squares

Do you ever see those "Blue Ribbon" recipe magazines at the grocery store and give in to the temptation to buy them?  Years ago, I used to buy them all the time.....I was a sucker for a recipe magazine!  After a while I realized I was wasting my money because I would usually only try one or two of the recipes from inside, and then toss it out.  Since the internet has become such an endless tool for finding recipes, I no longer buy any recipe magazines....although they do still catch my eye and I have to walk away before I succumb to the urge to buy one!

I decided to go through one of those old "Blue Ribbon" recipe magazines that I had kept the other day (I only keep them if there are a few things in it that I thought would be worth a try some day).  I came across a recipe for apricot Gorgonzola crescent appetizers and thought it sounded delicious, as well as quick & easy to put together.  "Quick & easy" are always important when making appetizers for company!  So, thinking ahead to the upcoming holiday season, I decided to try this recipe out, but with a few tweaks for our personal tastes. 

The original recipe used Gorgonzola cheese, but none of us love it so I decided to use a mild blue cheese instead.  I thought this was delicious, and easy.  I can also think of a million ways to change it up by using different jams and cheeses.  Overall, this was a very tasty appetizer.  While I would serve it as is, I will probably try a few different combinations....just to see if there is something that may be a little more versatile for those who don't like Gorgonzola or blue cheese.  The possibilities are endless!

Apricot Cheese Squares (adapted from David Dahlman)

1, 8 oz package refrigerated crescent dinner rolls
1/4 apricot jam
1 tbsp butter
1/2 cup crumbled blue cheese
1/2 cup chopped pecans
1/4 tsp pepper
couple pinches of salt

Preheat oven to 350, and spray a cookie sheet with cooking spray.  Unroll the dough from the package and spread it out on the cookie into a 9x13" rectangle.  Seal the edges of the rolls together by pinching them closed so it forms one block of dough.  

Heat the jam and butter together until butter is melted, about 30 seconds in the microwave or this can be done in a small pan on the stove-top.  Spread the jam mixture over the dough evenly, then sprinkle the cheese and pecans over top.  Bake for about 15 minutes or until the crust is a dark golden brown.  Cool for 5 minutes before cutting into 12 equal size squares.