| 2 | cups Original Bisquick® mix |
| 1/2 | cup shredded Cheddar cheese (2 oz) |
| 1/2 | cup beer or apple sauce |
| 2 | tablespoons butter or margarine, melted |
| 1/4 | cup sesame or poppy seed |
| 1 | loaf (8 oz) prepared cheese product, cut into cubes |
| 1/4 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/4 | cup Old El Paso® refried beans |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
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| If you don’t want to make these ahead, skip the freezing step, place the triangles on the sprayed cookie sheets and bake as directed. |
|
| To cut the triangles easily, use a sharp knife or dough cutter and press down through the dough rather than using a back-and-forth motion. |
Nutrition Information:
60 ( 35); 3 1/2g ( 2g, 0g); 10mg; 190mg; 5g ( 0g, 0g); 2g 2%; 0%; 4%; 0% 1/2 ; 0 ; 0 ; 1/2 1/2