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BelGioioso Cheese, Inc

 

Crescenza and
Gorgonzola Bites

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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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.

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