Ingredients
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
Preparation
Heat oven to 425°F. Spray large cookie sheet with cooking spray.
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.
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.
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.
