Beer Cheese Triangles Recipes

BEER-CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE

Steps:

• Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
• Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
• To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.

CHEDDAR BEER TRIANGLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet.
• Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.

BEER-CHEESE TRIANGLES

Steps:

• Heat oven to 450°F. Spray large cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, cheese and beer until soft dough forms; beat vigorously 20 strokes.
• On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times. Press or roll dough into 16x10-inch rectangle.
• Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread melted butter over dough; sprinkle with sesame seed. Separate triangles; place on cookie sheets.
• Bake 8 to 10 minutes or until golden brown. Serve with dip.

CHEESY TRIANGLES

Steps:

• To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.
• Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
• Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

CHEESE TRIANGLES

Steps:

• Preheat oven to 425°F degrees.
• Lightly grease a baking sheet.
• In a medium bowl, combine cheeses, egg, green onion and pepper; set aside.
• On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry.
• Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle.
• Press edges together to seal, then crimp firmly shut with the tines of a fork.
• Place triangles on baking sheet; brush the tops with the second beaten egg.
• Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.

BEER-CHEESE APPETIZERS

Steps:

• Preheat oven to 450°. Combine biscuit mix and cheese in a large bowl. Stir in beer until a soft dough forms. Turn onto a floured surface; knead 5 times. Roll into a 16x10-in. rectangle. Cut into 2-in. squares; cut each square in half diagonally., Place 1 in. apart on greased baking sheets. Brush with butter; sprinkle with seeds. Bake 6-8 minutes or until lightly browned. Remove to wire racks to cool., For sauce, combine remaining ingredients in a small saucepan. Cook and stir over medium heat until cheese is melted. Serve immediately with triangles.

BASIL CHEESE TRIANGLES

Steps:

• Heat oven to 400 degrees.
• Grease cookie sheet.
• Crumble Feta cheese into small bowlm mash with fork.
• Stir in eggs, basil, and white pepper until well mixed.
• Cut stack of phyllo sheets lengthwise into 2-inch strips.
• Cover with plastic wrap, then with damp towel to prevent them from drying out.
• Place 1 level teaspoon cheese mixture on end of 1 strip, fold phyllo strip end over end, in triangular shape, to opposite end.
• Place on cookie sheet.
• Repeat with remaining strips and cheese mixture.
• Brush butter over triangles.
• Bake 12 to 15 minutes or until puffed and golden.
• Serve warm.