Gorgonzola And Rosemary Cream Puffs

*Ingredients*

1/2 cup water
1/4 cup margarine or butter
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. dried rosemary leaves, crumbled
1/8 tsp. coarsely ground pepper
2 eggs
1 cup shredded Gorgonzola cheese (4 oz.)
2 tbs. chopped pistachio nuts
 

*Preparation*

Heat oven to 425 degrees.  spray large cookie shee with cooking spray.

Heat water and margarine 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 med. speed until mixture is well blended.  Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet.  Bake 15 to 20 min. or until golden brown.  Cool 5 min.

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

Serves:  about 32 appetizers

Do Ahead Tip:
Can be frozen.  Prepare dough per instructions.  Place waxed paper on the cookie sheet.  Drop spoonfuls of dough onto was paper.  Freeze until dough is firm.  Place balls of dough in air tight container or freezer bag.  Place in freezer until ready to cook.
When ready to cook place balls of dough about 2 inches apart on cookie sheet and continue with the above instructions.

Note:
This recipe just begs to be experimented with!  Try different types of cheese and nuts - bacon bits, finely chopped apple - you are only limited by your imagination.