Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  water
     1/4           cup  margarine or butter
     1/2           cup  all purpose flour
     1/4          tsp.  salt
     1/4          tsp.  dried rosemary leaves -- crumbled
     1/8          tsp.  coarsely ground pepper
  2                     eggs
  1                cup  shredded gorgonzola cheese ( 4 oz)
  2               Tbs.  chopped pistachio nuts

Preparation:

heat oven to 425. Spray arge cookie sheet with cooking spray. Heat water and margarine 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 mixture by heaping tsp. about 2 inches apart onto cookie sheet. Bake 15 to 20 min or until golden brown. Cool 5 min. Gently press centr of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 min, or until cheese is melted. Serve warm. About 32 appetizers

Nutritional Information:

4 Calories (kcal); trace Total Fat; (61% calories from fat); trace Protein; trace Carbohydrate; 12mg Cholesterol; 20mg Sodium