Gorgonzola and Rosemary Cream Puffs

Mini cream puffs go together in a snap with this easy-to-follow recipe.

Yield: 24 appetizers

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 (4 ounces) shredded Gorgonzola cheese
• 2 tablespoons chopped pistachio nuts

Instructions

1. Heat oven to 425 degrees F. Spray a large cookie sheet with cooking spray.
2. Heat water and butter to boiling in 3 quart saucepan over medium heat.
3. Add flour, salt, rosemary and pepper all at once, stirring constantly, for 30 to 60 seconds or until mixture forms ball; remove from heat.
4. Add eggs, one at a time, beating with electric mixer on medium speed until mixture is well blended.
5. Drop dough by heaping teaspoonsful about 2 inches apart onto cookie sheet.
6. Bake for 15 to 20 minutes or until golden brown.
7. Cool for 5 minutes.
8. Gently press center of each puff with tip of spoon to make slight indentation.
9. Sprinkle with cheese and nuts.
10. Bake for 2 to 4 minutes or until cheese is melted.
11. Serve warm.

Nutrition

Per serving: Calories 50 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 20mg; Sodium 125mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 2g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 0%

Exchanges: 1 Fat

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

Attribution

Recipe and photo used with permission from: Betty Crocker