GORGONZOLA AND ROSEMARY CREAM PUFFS

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Gorgonzola and Rosemary Cream Puffs image

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

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 44m

Yield 24

Number Of Ingredients 9

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

Steps:

  • Heat oven to 425°F. 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.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

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