Heat oven to 350ºF. Unroll crescent dough, pinching the seams together to seal them. Cut into 16 squares.

Place the dough squares into a mini muffin tin, to form small cups. Divide the gorgonzola and walnuts between the cups; top with fig preserves.

Bake for 14-16 minutes, or until the pastry is golden brown and puffy. Let cool completely before serving.