INGREDIENTS: 3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened 2/3 cup crumbled blue cheese (3 oz) 1/4 cup Smucker’s® Sweet Orange Marmalade 2 tablespoons balsamic vinegar 16 dried Mission figs, coarsely chopped (1 cup) 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans DIRECTIONS: 1. Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside. 2. In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat. 3. Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter. 4. Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans. 5. Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm. https://farm6.staticflickr.com/5062/5736773025_e48cfe2348_b.jpg