Gingerbread and Blue Cheese Pinwheels

READY IN: 19mins
Recipe by stormylee

Very simple and yummy - great on a cheese platter and with mulled wine, or even plain, good red wine. One of my holiday favourites!

Top Review by mersaydees

These are unusual, sophisticated, and delicious! I normally would make a scratch gingerbread dough, but pressed for time, I used a Betty Crocker Gingerbread Cake & Cookie Mix which helped me make these quickly. Thanks, stormylee! Made for PAC Fall 2009.

Ingredients Nutrition


  1. Preheat oven to 175°C Line cookie sheets with parchment paper.
  2. Divide the dough in two parts and roll each part out into a 20 x 25 cm square. Brush off any excess flour from the dough.
  3. Crumble blue cheese evenly on top of the dough.
  4. Roll up, starting from the longer side of the square. Brush off excess flour, if any.
  5. Cut the roll with a sharp knife into scant 1 cm slices. (Form back into rounds if the slices flatten when you cut them.).
  6. Bake in the preheated oven for about 9 minutes.
  7. Allow to cool on the sheet.
  8. Serve on the same day or freeze.

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