Gorgonzola and Rosemary Cream Puffs

Sorce	bduvall
Caloric	:1 Serving: Calories 50 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 125 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Ir
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:24 appetizers 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
Instructions	1. Heat oven to 425ºF. Spray large cookie sheet with cooking spray. 2. 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. 3. 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. 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.