Nutty Blue Cheese Rolls
|Walnuts||2⁄3 Cup (10.67 tbs), finely chopped|
|Blue cheese||1⁄3 Cup (5.33 tbs), crumbled|
|Refrigerated unbaked piecrust||7 1⁄2 Ounce, refrigerated (Half Of 15 Ounce Package)|
|Grated parmesan cheese||2 Teaspoon|
|Snipped parsley||2 Tablespoon|
1 For filling, in a medium mixing bowl stir together walnuts, blue cheese, the 1 tablespoon parsley, and the pepper. On a lightly floured surface, unfold piecrust according to package directions. Spread filling evenly over the crust. Cut the pastry circle into 12 wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip sides down, on a greased baking sheet.
2 Brush rolls lightly with milk. Sprinkle with Parmesan cheese and additional parsley. Bake in a 425° oven about 15 minutes or until golden brown. Cool on a wire rack.