Cheddar Beer Triangles Recipes

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.

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.

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.

Steps:

• 1. First line a cookie sheet with waxed paper.In a medium bowl mix the bisquick mix, cheddar cheese & beer until soft dough forms.Beat for about 20 strokes. On the surface sprinkle with bisqick mix, roll out the dough in bisqick to coat. Shape into ball & knead 5 times.
• 2. Then press or roll into 16x10 inch rectangle shape. Cut the rectangles into 2 inch squares (Dont separate them), then cut each square diagonally in half. Spread with melted butter & sprinkle with the seeds. Separate triangles & plae on a cookie sheet. Freeze until firm for about 1 hour.
• 3. Heat the oven to 450F. Spray large cookie sheet with cooking spray. Place the triangles on the cookie sheet. Bake for about 8 to 10 mins or until golden brown.
• 4. To make the sauce. In a 1 1/2 quart saucepan, heat the cheese,salsa & beans over low heat. Make sure to stir occasionally until cheese is melted & sauce is hot. Serve beside the triangles.