2/3 c. finely chopped walnuts
1 tbsp. finely snipped parsley
1 tbsp. milk
2 tsp. grated Parmesan cheese
1/2 (15 oz.) pkg. folded refrigerated pie crust (1 crust)
1/3 c. crumbled Blue cheese
1/4 tsp. pepper
finely chopped parsley

For filling, in a medium bowl, stir together walnuts, Blue cheese, 1 tablespoon parsley and pepper.

On a lightly floured surface, unfold pie crust according to package directions. Spread filling evenly over the crust. Cut the pastry circle into 12 wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet. Cover and chill for up to 24 hours, if desired. Before baking, brush rolls lightly with milk. Sprinkle with Parmesan cheese and additional parsley.

Bake at 425°F about 15 minutes or until golden. Cool on a wire rack. Serve warm.

Makes 12.