| 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 |
| 1. | Heat oven to 425ºF. Spray large cookie sheet with cooking spray. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
|
| 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. |
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| Gorgonzola is one of Italy’s great cheeses. This blue-veined cow’s-milk cheese is rich and creamy with a savory, slightly pungent flavor. |
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| Look for Gorgonzola cheese in the gourmet cheese section of your supermarket. |
Nutrition Information:
50 ( 35 ); 4 g ( 1 g); 20 mg; 125 mg; 2 g ( 0g); 2 g 2 %; 0%; 2 %; 0% 1