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Source: Chef Colleen Miner
1 roll crescent dough
6 mini rounds gouda cheese, wax removed
2 tablespoons Dijon mustard
3 tablespoons chopped toasted pecans
Unroll the dough, pinch together the perforations and divide into 6 squares. Place the cheese in the center of each square. Spread the top of the cheese with mustard and sprinkle with pecans. Draw up the sides of the dough to form a bundle and pinch the dough in place. Place in a 350 degree F oven for 20 minutes or until golden brown. Cool for 10 minutes and serve.
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