As we are winding down the last week of our girls' high school volleyball careers we have been blessed to celebrate them during their "Senior Night".
Each Senior (we had 11 of them this year) is honored during a special ceremony before their last home game. Custom and personalized posters were made of each player, a special hug and roses from their Coach and a very unique gift that was made from each one of their moms (including me).
All of us moms were given a wooden initial of each of our daughters and about 100 action shot photos to go through. We did a custom cut-out collage of our favorite photos and then glued and Modge Podged them onto the wooden initials. These were such a beautiful and treasured gift for each player and one they can hang on their walls and enjoy for a lifetime.
In between all my cutting, gluing and "podging" one afternoon, I was getting really hungry. I had about a half of a jar of apricot preserves left over in the refrigerator and saw this recipe. I'm all about fun small plates foods and thought this looked great...and it was! Honestly though, I wrapped up the leftovers that we didn't eat at dinner and put them in the refrigerator...they were even better chilled the next morning with a cup of coffee. If you think about it, they're really not that much different than a breakfast pastry (or so I talked myself into anyway).
Apricot-Gorgonzola Crescent Appetizers
Courtesy of Pillsbury
1 can Pillsbury refrigerated Crescent Dough Sheet
1/4 cup Apricot preserves
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped pecans ...(I thought I had pecans in pantry, so had to substitute with sliced almonds)
1/4 tsp. ground pepper
Heat oven to 350 degrees. Spray large cookie sheet with non-stick cooking spray.
Unroll crescent dough roll; place on cookie sheet. Press dough into 13 x 9 inch rectangle.
In small microwavable bowl, microwave preserves and butter uncovered on high about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with Gorgonzola cheese and pecans. Sprinkle evenly with pepper.
Bake 13 to 19 minutes. Cut into 12 squares. Serve warm.
One Year Ago: Goat Cheese, Artichoke and Olive Bruschetta
Two Years Ago: BLT Sandwiches
Three Years Ago: Grannie's Lasagna