Time 35m Yield 80 Number Of Ingredients 6 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.
Time 20m Yield 10 Number Of Ingredients 3 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.
Time 20m Yield 10 Number Of Ingredients 3 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.
Time 1h35m Yield 40 Number Of Ingredients 8 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.
Time 30m Yield 16 Number Of Ingredients 9 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.
Time 20m Yield 10 Number Of Ingredients 3 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.
Time 20m Yield 10 Number Of Ingredients 3 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.
Time 20m Yield 10 Number Of Ingredients 3 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.
More about “cheddar beer triangles recipes”
Time 25m Yield 12 rolls Number Of Ingredients 7 Steps:
In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour. Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.) Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan. Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
