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
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.
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
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
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
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.
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
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
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
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
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
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.
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