Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals

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Uh huh, yeah, I went there….and you know what? These are basically savory miniature cousins to cinnamon rolls.

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals (3) You probably can’t tell how amazing these are from the pictures. Actually, I find it kind of hard to believe the pictures even came out visible because the weather has been so dark lately. For some random reason I was reading about Greenland the other day and I read that they have the highest suicide rate on the planet. At first I assumed that it’s because of the long dark winters and I was all ready to blame my next moody day on lack of light, but then I read that the levels spike during their summer when the sun never drops below the horizon.

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals. So confused, but apparently the reason is that the drastic change from so little light to the endless amount of light in the summer causes a serotonin increase that makes people impulsive and aggressive. That mixed with lack of sleep because the sun won’t leave them alone makes them reckless and violent. Isn’t that awful? Yes, it is awful!

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals (2) Why am I telling you this? Oh yeah, because I was distracted by the fact that it’s been so dark lately and I was trying to be thankful for the light I do have like the Pollyanna glad game (bonus points if you got that reference). I’m making it sound like I live in the arctic or something and it’s just a little bit (a lot a bit) of rain. Geez, when did I get so dramatic?

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals (4) Sorry, I should be busy telling you that these are the best appetizers ever and here I’m rambling about suicidal people. I’m not losing my mind, promise. I just need to get my head out of the rain clouds.

Have you ever tried pears in something savory, because if you haven’t then you are missing out big time. There is nothing lacking with this combination of flavors. I mean, you’ve got the sweetness from the pears, the tart bite from the gorgonzola, the nuttiness of the walnuts, and then it’s all wrapped in yeasty pretzel dough. Could there be anything better?

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals (5) I usually use this idea for pizza and add chicken. It’s one of the popular favorites in my house so I knew it would be good as an appetizer. We’ve been entertaining a lot recently so I’ve been trying to come up with a bunch of new flavors and recipes because that’s what I do. I’m thinking this one may stick around as a new favorite.

I told you, savory cinnamon rolls. They’re so fluffy I’m gonna die!!!!

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals,

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals

Prep Time: 1 hour, 10 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 25 minutes

Yield: about 32 spirals

Pear, Gorgonzola, & Toasted Walnut Pretzel Spirals


    Pretzel Dough:
  • 1 tablespoon active dry yeast
  • 2 talespoons sugar
  • 1/4 cup milk
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 stick butter (melted)
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • Filling:
  • 1/2 cup walnuts, chopped
  • 1/2 cup gorgonzola cheese crumbles
  • 2 medium pears, peeled and diced
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons heavy cream


  1. Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in egg and melted butter until combined. Add flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
  2. While dough is rising, toast walnuts. Put walnuts in a small skillet and stir constantly over low heat for 3 - 4 minutes until browned and fragrant. Pour out onto separate dish and add pear to skillet.
  3. Saute with butter over medium heat until softened, about 5 minutes. Add balsamic and continue cooking until most of the liquid is evaporated. Add cream and season with salt and pepper then remove from heat.
  4. Heat oven to 375 degrees F (190 C) and line a tray with parchment or silicone mats. Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/4 inch thick. Top evenly with half of pear mixture, walnuts, and gorgonzola. Roll, starting from a long edge, dough into a log shape and use a sharp knife to slice into spirals. Place them about 1 inch apart on tray and bake for 12 to 15 minutes until edges are golden.
  5. Serve hot.

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