Savory Triangles Recipes

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ROASTED RED PEPPER TRIANGLES

I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. -Amy Bell, Arlington, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 9



Roasted Red Pepper Triangles image

Steps:

  • Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

Nutrition Facts : Calories 165 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 485mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 cups finely diced fully cooked ham
1 cup shredded Swiss cheese
1 package (3 ounces) sliced pepperoni, chopped
8 slices provolone cheese
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
4 large eggs
1/4 cup grated Parmesan cheese
1 tablespoon Italian salad dressing mix

SAUSAGE SPANAKOPITA TRIANGLES

These Jimmy Dean® sausage spanakopita triangles are a fun and unique twist on the traditional Mediterranean appetizer. Filled with savory sausage, spinach, and cheese and then wrapped in phyllo dough, they make a great finger food or snack!

Provided by Wanderzest

Categories     World Cuisine Recipes     European     Greek     Appetizers

Time 1h20m

Yield 16

Number Of Ingredients 9



Sausage Spanakopita Triangles image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
  • Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
  • Unwrap the phyllo dough and cover with a towel to keep it from drying out.
  • Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
  • Brush all the triangles with melted butter.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 12.6 g, Cholesterol 39.6 mg, Fat 15 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 198.9 mg, Sugar 0.8 g

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (10 ounce) box frozen chopped spinach
1 bunch green onions, chopped
1 teaspoon red pepper flakes
5 ounces ricotta cheese
4 ounces feta cheese, crumbled
salt and ground black pepper to taste
16 sheets phyllo dough, thawed
1 cup unsalted butter, melted

SHRIMP PUFF PASTRY TRIANGLES

Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12



Shrimp Puff Pastry Triangles image

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.

Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

SAVORY CHEESE TRIANGLES

Serve up warm savory cheese triangles you can have ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 16

Number Of Ingredients 9



Savory Cheese Triangles image

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.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Triangle, Sodium 290 mg, Sugar 1 g, TransFat 1 g

2 tablespoons firm butter or margarine
1 package (3 ounces) cream cheese
2 cups Original Bisquick™ mix
1/3 cup milk
1 egg yolk
1/2 cup chive-and-onion cream cheese spread, softened
1/2 cup shredded Gouda cheese (2 ounces)
1 egg white
1 tablespoon chopped fresh parsley, if desired

PEAR AND BLUE CHEESE PASTRY TRIANGLES

To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!

Provided by Scarlett

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 2h

Yield 36

Number Of Ingredients 7



Pear and Blue Cheese Pastry Triangles image

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.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 9.2 g, Cholesterol 4.7 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 80.7 mg, Sugar 1.7 g

3 tablespoons butter
1 tablespoon olive oil
4 sweet onions, thinly sliced
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
2 firm pears, peeled, quartered, and sliced
¾ cup crumbled blue cheese

SPANAKOPITA

Spinach and Feta Phyllo Triangles

Categories     Cheese     Leafy Green     Appetizer     Bake     Vegetarian     Phyllo/Puff Pastry Dough     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 pastries

Number Of Ingredients 5



Spanakopita image

Steps:

  • Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Preheat oven to 375°F.
  • Melt remaining 1 stick butter in a small saucepan, then cool.
  • Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
  • Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
  • Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
  • Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen

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