Savory Triangles Recipes

SAVORY CHEESE TRIANGLES

Steps:

• Heat oven to 425°. Cut butter and 3-ounce package of cream cheese into Bisquick mix in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 16x8-inch rectangle. Spread chive-and-onion cream cheese lengthwise over half of dough to within 1/4 inch of edges; sprinkle with Gouda cheese. Carefully fold dough over filling. Brush egg white over top; sprinkle with parsley. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake 10 to 13 minutes or until golden brown. Cut each triangle in half. Serve warm.

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.

PEAR AND BLUE CHEESE PASTRY TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
• Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
• Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

SAVORY CARAWAY-CHEESE CRISPS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, baking soda, table salt, and sugar on low speed to combine. Add the butter, one piece at a time, beating until the mixture resembles coarse meal. Add the mascarpone, and beat just until a soft dough forms, scraping down the sides of the bowl as needed.
• Turn out the dough onto a clean work surface. Divide in half, and shape each into a flattened square; wrap each in plastic. Refrigerate at least 1 hour or overnight.
• On a well-floured work surface, roll out each piece of dough into a 13-inch square about 1/8 inch thick. Stack squares between parchment paper, and place on a baking sheet; chill in freezer until firm, about 25 minutes.
• Preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together the egg and 1 tablespoon water. Remove one dough square from the freezer, and brush the entire surface with egg wash. Using a pizza wheel or sharp knife, cut the dough into triangles.(They should be roughly the same size, but the shapes don't have to be uniform.) Repeat with remaining dough square.
• Transfer the dough pieces to the prepared baking sheets, about .inch apart. Sprinkle with caraway seeds and coarse salt. Bake, rotating sheets halfway through, until crisps are golden brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crisps can be kept in an airtight container at room temperature for up to 3 days.
• After the dough has been rolled out very thin, it is cut into irregular triangles using a pizza wheel.
• The triangles are brushed with egg wash and sprinkled with caraway seeds and salt before baking.

CURRIED CHICKEN TRIANGLES

Steps:

• Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.

SAVORY PITA TRIANGLES

Steps:

• Preheat oven to 375°.Cut each pita in half crosswise. Cut each half into thirds. Separate layers of each triangle. (You will have 12 triangles from each pita round.)In a small mixer bowl at low speed, beat butter, sour cream, dill weed, and salt, if desired, until well blended. (If using lemon-pepper seasoning, omit salt.) Spread about 1/2 teaspoon of the butter mixture on rough inside surface of each pita triangle. Place, buttered-side up, on ungreased baking sheets.Bake 10 minutes or until golden and crisp. Best served hot or warm.Serve in baskets with a beverage, or use in place of chips and serve with a vegetable or seafood dip. If making ahead, reheat in a preheated 350° oven 3 to 4 minutes.NOTE: This mixture can be used on flour tortillas however, you will need 16 (6-inch diameter) flour tortillas since they do not separate in half like a pita.

SHRIMP PUFF PASTRY TRIANGLES

Steps:

• Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.

CHEESY BISCUIT TRIANGLES

Steps:

• In a bowl combine the flour, baking powder, salt 1/4 tsp.
• oregano, and 1/4 tsp basil Set one egg white aside In a bowl, combine the egg, cheeses, buttermilk, sour cream, and remaining egg white; mix well; stir into the dry ingredients until just moistened On a lightly floured surface, roll dough into a 12-in X 9-in rectangle Cut into twelve 3-in squares; cut each diagonally in half Place triangles on baking sheets coated with nonstick cooking spray Beat reserved egg white; brush over tops Sprinkle with remaining oregano and basil Bake at 425 for 12-15 minutes or until golden brown.