Heat oven to 375°F. Unroll dough onto work surface. Cut dough into 15 squares. Gently press 1 square in bottom and up side of each of 12 ungreased mini muffin cups, shaping edges to form rims 1/4-inch high.
Bake 8 - 9 minutes or until edges are golden brown. Cool cups in pan 4 minutes.
Meanwhile, in medium bowl, mix cream cheese and gorgonzola with fork until well combined. Stir in chopped pear.
When cups are completely cool, fill each with 1 rounded tablespoon cheese-pear mixture. Garnish each cup with fresh thyme. Serve immediately.