Best Cheddar Beer 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.

BEER CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE

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.

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.