Gorgonzola and Rosemary Cream Puffs

1/2

cup water

1/4

cup margarine or butter

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

eggs

cup shredded Gorgonzola cheese (4 ounces)

tablespoons chopped pistachio nuts

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1

Heat oven to 425°. Spray large cookie sheet with cooking spray.
2

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.
3

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 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.

To make ahead, prepare cream puff dough as directed except drop mixture by heaping teaspoonfuls onto cookie sheet lined with waxed paper. Freeze until firm. Remove frozen dough and place in airtight container or resealable plastic bag. To bake, place frozen dough on cookie sheet and continue as directed.
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