Gorgonzola and Rosemary Cream Puffs

By Grammie926

Savoury variation on an old standard. Make cream puff dough as directed, dropping dough by heaping teaspoonfuls onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen dough in an airtight container or resealable plastic freezer bag; keep frozen up to 2 months. To bake, place as many frozen puffs as needed on the sprayed cookie sheet and continue as directed.
1 Serving (1 Serving)

Calories 50
(Calories from Fat 35 ),

Total Fat 4 g
(Saturated Fat 1 g,
Cholesterol 20 mg;
Sodium 125 mg;
Total Carbohydrate 2 g
(Dietary Fiber 0g,
Protein 2 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 0.00%;

Exchanges:

1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1/2 cup water
• 1/4 cup butter or margarine
• 1/2 cup Gold Medal® all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon dried rosemary leaves, crumbled
• 1/8 teaspoon coarsely ground pepper
• 2 eggs
• 1 cup shredded Gorgonzola cheese (4 ounces)
• 2 tablespoons chopped pistachio nuts

Preparation

Step 1

Heat oven to 425ºF. Spray large cookie sheet with cooking spray.

Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.

Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.

Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

Makes
24 appetizers