Take-out Tuesday, Cranberry Walnut Pie Spirals with Gorgonzola Butter

Pie crust dough, dried cranberries, walnuts, bleu cheese and butter~ what’s not to love?


I started out to make a sweet version of this that I found on Diethood…

parslied gorgonzola butter

Then I remembered the Gorgonzola Garlic Butter

cranberry bleu cheese bites

And a little bite of heaven was born!


The original recipe called for orange zest, but after I changed my mind from sweet to savory, I didn’t use it…

So pretend you don’t see that big orange thing in the middle of the photo  😳

Roll out the dough a little to thin it out and make it more of a rectangle


Sprinkle with Gorgonzola Garlic Butter {or use small dabs of butter and crumbles of bleu cheese}


Top with cranberries and walnuts


Carefully roll up as tightly as possible, pinching dough together if you have any holes


Brush with an egg wash {optional}


Carefully slice into 3/4″ rounds and place on a lined baking sheet and bake at 400 for 12-15 minutes

cranberry spirals

Grab one while you can!

cranberry walnut pie spirals

Cranberry Walnut Pie Spirals with Gorgonzola Butter

Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 12


Cranberry Walnut Pie Spirals

  • 1 refrigerated pie crust dough round
  • 1/2-1 cup dried cranberries like Craisins
  • 1/2 – 1 cup chopped walnuts
  • 3-4 T Gorgonzola Garlic Butter { or 2 T unsalted butter and 2-3 oz bleu cheese crumbles}
  • 1 egg beaten with 1 T water {optional}

Gorgonzola Garlic Butter

  • 1 head garlic, roasted*
  • 1 stick butter, 1/2 cup
  • 4 oz. gorgonzola cheese
  • chopped parsley


Cranberry Walnut Pie Spirals

  • Roll out dough to thin a little and form into more of a rectangle
  • Sprinkle with small dabs of Gorgonzola Garlic Butter
  • Top with a layer of cranberries and walnuts.
  • Roll up into a long log, as tightly as possible. Brush with beaten egg wash.
  • Cut into 3/4″ slices and place on a lined baking sheet. Bake at 400 for 12-15 minutes or until pie crust is golden
  • Makes 12-14 slices

Gorgonzola Garlic Butter

  • Squeeze roasted garlic into a bowl and discard papery skin. Add butter and cheese. Mash together with a fork. Refrigerate for 30 minutes.
  • lace butter mixture on a piece of plastic wrap and form into a log. Roll in parsley and wrap tightly. Refrigerate until use.


*Cut top of garlic head off to expose the cloves.  Place garlic head on a piece of foil, drizzle with olive oil and season with salt and pepper.  Wrap up and roast at 400 degrees for 1 hour
Keyword appetizer, breakfast pastry, cranberries, gorgonzola cheese, spirals, walnuts
cranberry walnut pie spirals with gorgonzola butter

Sorry about the busy plate, we were enjoying these during a recent football game…it was such a great fall afternoon we watched the game on the patio


The fire pit kept things cozy


Oh how I wish I had doubled the recipe!

cranberry bleu cheese bites



I will be joining these fabulous parties and blogs

Celebrate and Decorate, It’s Overflowing, Rustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk AboutA Stroll Thru Life

Crafty Staci,   Tickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea BoxWeekend Retreat,

16 Responses to “Take-out Tuesday, Cranberry Walnut Pie Spirals with Gorgonzola Butter”
  1. Jodi says:

    You had me at Gorgonzola butter!! 😝

  2. Your patio is delightful, these would be perfect for a Thanksgiving Brunch too.

  3. lulu says:

    I’m having a Christmas party soon, and your pinwheels look like something that should be on the table. Happy Thanksgiving, Jenna.

  4. Lynn says:

    Party food! Happy Thanksgiving Week Jenna:@)

  5. Mary says:

    Your spirals sound wonderful Jenna, I can see why you wished you doubled the recipe! Enjoy that fall weather while your can 🙂

  6. Jane says:

    Jenna, I can’t wait to make these, and I’m going to go ahead and double the recipe! They won’t last long around here!

  7. Sandra Garth says:

    I’m so happy this recipe calls for ready made pie crust. Those scratch ones and I aren’t the best of friends these days!

  8. Miz Helen says:

    What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
    Miz Helen

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