All the little piggies stayed home this year, so we swapped in wine-poached figs and gorgonzola cheese for a sweeter, vegetarian take on everyone’s favorite party snack.
- 12 dried mission figs, halved lengthwise
- 3/4 cup dry red wine
- 3 tbsp. Schnucks honey
- 1 tsp. crushed red pepper flakes
- 1 cinnamon stick
- 1 (8 oz.) can Schnucks crescent rolls
- 1/4 cup gorgonzola cheese
- 1 large egg
- sesame seeds or poppy seeds
- Preheat oven to 375 degrees. In a small saucepan stir together figs, wine, honey, red pepper and the cinnamon stick. Bring to a boil, reduce heat to low and simmer 10 minutes or until figs are softened. Remove figs with a slotted spoon, reserving wine mixture. Discard cinnamon stick.
- Unroll dough, separate into eight triangles and cut each lengthwise into three narrow triangles. Spread 1/2 teaspoon gorgonzola on each triangle and top with a fig half. Roll pastry around fig and press to seal. Arrange point-side down on a parchment-lined sheet pan.
- Beat egg with 1 tablespoon water in a small bowl. Brush top of each pastry with egg wash and sprinkle with seeds. Bake 11–14 minutes or until golden brown.
- Serve warm with reserved wine mixture for dipping, if desired.
148 CALORIES Per Serving
SATURATED FAT: 2G