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Gorgonzola and rosemary cream puffs

/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

1.Heat oven to 425?F. 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.
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