CHEESE FILLED TRIANGLES
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Provided by Kathleen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g
BROCCOLI CHEDDAR CRESCENT RING
Your favorite comfort soup finds a cozy home in crescent dough. This shareable ring is perfect as a vegetarian option for a big crowd.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.
CHEESE TRIANGLES
Make and share this Cheese Triangles recipe from Food.com.
Provided by Derf2440
Categories Cheese
Time 35m
Yield 18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.9, Fat 11.3, SaturatedFat 3.9, Cholesterol 33.2, Sodium 159.7, Carbohydrate 10.6, Fiber 0.4, Sugar 0.6, Protein 4
GREEK FETA CRESCENT TRIANGLES
Make and share this Greek Feta Crescent Triangles recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 21m
Yield 24 mini triangles, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
- Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
- Unroll 1 roll until 1 rectangle can be separated from the roll.
- Refrigerate remaining dough.
- Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
- Cut rectangle into 6 (2 1/2 inch) squares.
- Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
- Fold dough over filling, forming triangle; press edges to seal.
- On ungreased cookie sheets, place triangles 2 inches apart.
- Repeat with remaining 3 dough rectangles and feta cheese mixture.
- Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
- Bake 9-11 minutes or until golden brown; serve warm.
Nutrition Facts : Calories 66.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 25.3, Sodium 99.3, Carbohydrate 10, Fiber 0.7, Sugar 0.9, Protein 2.5
CHEESE CRESCENT TRIANGLES
Steps:
- 1. Preheat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
- 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each rectangle into 7 1/2 x 5-inch rectangle. Cut rectangle into 3 rows by 2 rows to make 6 squares (one slice lengthwise, two slices across).
- 3. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture. Brush tops with remaining beaten egg. Sprinkle lightly with parmesan cheese.
- 4. Bake 9 to 11 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUEBERRY-CREAM CHEESE CRESCENTS
Try our Cherry-Cream Cheese Crescents first thing in the morning! Our Cherry-Cream Cheese Crescents are topped with pecans and a sweet vanilla drizzle.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1/2 Tbsp. for each. Sprinkle with nuts. Roll up, starting at short side of each.
- Place, point sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Cool slightly.
- Combine powdered sugar, milk and vanilla. Drizzle about 1 tsp. over each crescent.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TACO BELL GORDITA RING
A delicious Taco Bell Gordita Ring with a crescent twist! It's loaded with layers of seasoned meat, crispy taco shell pieces, and cheese.
Provided by Kelly
Categories Appetizer dinner lunch Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°
- Brown the ground beef and drain of excess fat
- Add the taco seasoning that came in the kit and cook for a few minutes longer
- Mix the sour cream and taco sauce together in a small bowl.
- Plce a small glass jar to the center of the skillet.
- Use the round jar as a guide, work to layer the crescent triangles around the cup in a star-like pattern.
- Assembly: Spread the nacho cheese on the crescent base. Add 3 crunched up taco shells on top of the cheese. Spread the seasoned beef evenly on top of the shells. Drizzle the sour cream taco sauce mixture over the meat. Optional: Add shredded cheese!
- Remove the cup and fold the crescent ends over the "meat wreath" tucking into the center.
- Lightly beat the egg and apply egg-wash to the crescent dough using a basting brush
- Bake for about 30-35 minutes until top of crescents are lightly browned.
- Cut and serve with favorite taco toppings.
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- Heat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
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