1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds
1/4 cup whole berry cranberry sauce (I used leftover chestnut cranberry sauce)
2 oz blue cheese, crumbled (try Gorgonzola!)
8 pecan halves
Heat oven to 375°F.
Remove the rounds from package, separate into 8 rounds. Place rounds on ungreased large cookie sheet. Press down center of each round to make an indentation about 1/4-1/2 inch deep.
Evenly divide the cranberry sauce into each indentation, taking care not to overfill. Top each with a blue cheese crumble. Add a pecan half to each round, slightly off-center and pressing the pecan slightly into the dough. Bake for 10-12 minutes or until golden brown.
Remove to a wire rack and cool completely.
Still have guests? Want to impress them and use up some leftover cranberry sauce? Do I have the recipe for you!
I jazzed up Pillsbury crescent rounds with leftover chestnut cranberry sauce, cheese and pecans I had leftover from another recipe to make the ultimate, easy, thrifty appetizer.