Appetizer Cheese Bars Recipe
Ingredients
| Active dry yeast envelope | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/4 cup butter or margarine, room temperature | ||
| Ricotta cheese | 2 Cup (16 tbs) (Herb-Cheese Filling:) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated (Herb-Cheese Filling:) | |
| 2 eggs, slightly beaten | ||
| Sugar | 1 Tablespoon (Herb-Cheese Filling:) | |
| Salt | 1/2 Teaspoon (Herb-Cheese Filling:) | |
| Warm milk | 1/3 Cup (16 tbs) (Herb-Cheese Filling:) | |
| All purpose flour | 1/2 Cup (16 tbs) (Herb-Cheese Filling:) | |
| Herb-Cheese Filling | ||
| Chives | 2 Tablespoon, minced (Herb-Cheese Filling:) | |
| Parsley | 2 Tablespoon, minced (Herb-Cheese Filling:) | |
| Marjoram leaves | 1/2 Teaspoon, crushed (Herb-Cheese Filling:) | |
Directions
In a small bowl or measuring cup, sprinkle yeast over warm water.
Stir to soften yeast.
Let stand about 5 minutes until dissolved.
In a large bowl, beat eggs; stir in butter or margarine, sugar, salt, warm milk, dissolved yeast and 1 cup flour.
Beat until smooth.
Gradually stir in remaining flour.
Shape into a ball.
Turn out onto a lightly floured board; let rest while cleaning and greasing bowl.
Knead 5 to 7 minutes or until smooth.
Place in greased bowl, turning to grease top.
Cover and set in warm place; let rise 1 to 1-1/2 hours or until doubled in volume.
Grease a large baking sheet with raised sides; set aside.
Punch down dough; knead 1 to 2 minutes.
Press over bottom and up side of prepared baking sheet; set aside.
Prepare Herb Cheese Filling.
Spread filling evenly over dough.
Let rise in a warm place 30 minutes.
Preheat oven to 375°F (190CC).
Bake 20 to 30 minutes until crust is golden brown and filling is firm.
Cut into 60 to 70 small bars.
Stir to soften yeast.
Let stand about 5 minutes until dissolved.
In a large bowl, beat eggs; stir in butter or margarine, sugar, salt, warm milk, dissolved yeast and 1 cup flour.
Beat until smooth.
Gradually stir in remaining flour.
Shape into a ball.
Turn out onto a lightly floured board; let rest while cleaning and greasing bowl.
Knead 5 to 7 minutes or until smooth.
Place in greased bowl, turning to grease top.
Cover and set in warm place; let rise 1 to 1-1/2 hours or until doubled in volume.
Grease a large baking sheet with raised sides; set aside.
Punch down dough; knead 1 to 2 minutes.
Press over bottom and up side of prepared baking sheet; set aside.
Prepare Herb Cheese Filling.
Spread filling evenly over dough.
Let rise in a warm place 30 minutes.
Preheat oven to 375°F (190CC).
Bake 20 to 30 minutes until crust is golden brown and filling is firm.
Cut into 60 to 70 small bars.
Chef
