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GORGONZOLA AND ROSEMARY CREAM PUFFS
about 32 appetizers
1/2 cup water
1/4 cup butter
1/2 cup flour
1/4 teaspoon
salt
1/8 teaspoon coarsely ground pepper
2 eggs
1 cup shredded
gorgonzola cheese
2 tablespoons chopped pistachio nuts
Heat oven to
425 degrees.
Spray large cookie sheet with cooking spray.
Heat water
and butter to boiling over medium heat. Add flour, salt, rosemary and pepper
all at once, stirring constantly until mixture forms a ball. Remove from heat.
Add eggs, 1 at a time, beating with electric mixer on medium speed until
mixture is well blended.
Drop mixture by heaping teaspoonfuls about 2
inches apart onto cookie sheet.
Bake 15 to 20 minutes or until golden. Cool
5 minutes. Gently press center of each puff with tip of spoon to make slight
indentation.
Sprinkle with cheese and nuts. Bake until cheese is melted.
