Ingredients
1 refrigerated pie crust
8 oz. La Bottega di BelGioioso Crescenza-Stracchino cheese
1/2 cup BelGioioso Crumbled Gorgonzola cheese
1/3 cup cranberry sauce
2 Tbsp. chopped walnuts
Directions
Preheat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust, and using a 2 1/2" round cutter or small glass, cut 16 rounds from the crust. Place a round in each muffin cup and gently press crust into cup. Bake about 12 minutes or until edges are light golden brown. Once baked crusts are cooled, spoon La Bottega di BelGioioso Crescenza-Stracchino™ cheese inside each cup. Top each with 1/2 teaspoon cranberry sauce, and sprinkle with BelGioioso Crumbled Gorgonzola and chopped walnuts.