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Figs in a Blanket

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.

40 mins
12 Serving(s)
Figs in a Blanket


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve warm with reserved wine mixture for dipping, if desired.

Nutrition Facts

148 Calories Per ServingFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 194mgCarbohydrates: 20gFiber: 1gSugars: 10gProtein: 3g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe