"I've always loves crescent rolls, but not all the fat that comes with them," shares Suzette Jones from her Tulsa, Oklahoma kitchen. "I decided to come up with my own lighter recipe—and this cheesy version was the result. Everyone at my house enjoys these...and I know your family will, too!"
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, divided
- 1/2 teaspoon dried basil, divided
- 2 egg whites
- 1 egg
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup reduced-fat ricotta cheese
- 1/3 cup buttermilk
- 1/4 cup reduced-fat sour cream
- In a bowl, combine the flour, baking powder, salt, 1/4 teaspoon oregano and 1/4 teaspoon basil. Set one egg white aside. In a bowl, combine the egg, cheeses, buttermilk, sour cream and remaining egg white; mix well. Stir into the dry ingredients just until moistened.
- On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Cut into twelve 3-in. squares; cut each diagonally in half. Place triangles on baking sheets coated with cooking spray. Beat reserved egg white; brush over tops. Sprinkle with remaining oregano and basil. Bake at 425° for 12-15 minutes or until golden brown. Yield: 2 dozen.
Originally published as Cheesy Biscuit Triangles in Light & Tasty October/November 2001, p62
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