1/2cup(approximately 2 ounces) blue cheese crumbles
1/4cupfinely chopped dried cranberries
3tablespoonsfinely chopped toasted pecans
1can(8-ounces) refrigerated crescent rolls
Place rack in center position of oven. Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, blend together the cream cheese, blue cheese crumbles, dried cranberries, and pecans. Smooth the top of the mixture, then use a butter knife to cut a line through the mixture from top to bottom and another line from left to right (thereby cutting the mixture into four even sections). Set aside.
Unroll the crescent rolls and separate the dough into four rectangles (each rectangle composed of two triangles). Press the seams together, on both sides of each rectangle, to seal.
Place a rectangle on a work surface. Scoop one-fourth of the cream cheese mixture out of the bowl and spread it onto the rectangle in an even layer, leaving a small border around the edges. Starting on a short side, tightly roll the rectangle and then pinch the seam shut. With a sharp knife, slice the roll into 6 equal pieces.
Repeat with each rectangle. Divide the sliced pinwheels between the two prepared baking sheets (12 per pan), cut sides up, evenly spacing them out to allow for spreading. Slightly flatten each pinwheel with the palm of your hand. Bake for 11 to 13 minutes or until puffed up and golden brown. Serve warm.
To toast pecans, preheat the oven to 350°. Spread finely chopped pecans on a sheet pan and bake for 4 to 7 minutes or until fragrant and lightly toasted (keep in mind that finely chopped pecans toast faster than pecan halves or large pieces, so watch them carefully to prevent burning). Allow to cool.