Gorgonzola and Rosemary Cream Puffs

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

Makes 24 appetizers

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 425 degrees 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.

Nutrition Information: 1 Serving: Calories 50 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 125 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 2 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0%

Exchanges: 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved