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Prep 15min
Total44min
Servings24
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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
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Steps
1
Heat oven to 425°F. 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.
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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.
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.
Look for Gorgonzola cheese in the gourmet cheese section of your supermarket.
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Nutrition Facts
Serving Size:1 Serving
Calories
50
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
125 mg
Potassium
30 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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