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…
Then I remembered the Gorgonzola Garlic Butter…
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
Grab one while you can!
Cranberry Walnut Pie Spirals with Gorgonzola Butter
Ingredients
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
Instructions
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.
Notes
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!
Enjoy!
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You had me at Gorgonzola butter!! 😝
Exactly!
Your patio is delightful, these would be perfect for a Thanksgiving Brunch too.
Oh boy! yum yum!
I’m having a Christmas party soon, and your pinwheels look like something that should be on the table. Happy Thanksgiving, Jenna.
Party food! Happy Thanksgiving Week Jenna:@)
Your spirals sound wonderful Jenna, I can see why you wished you doubled the recipe! Enjoy that fall weather while your can 🙂
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!
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!
Love the premade crusts, so handy! >
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