Best 5 Cheesy Wedges Recipes

CHEESY ITALIAN BREAD WEDGES

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES

Steps:

• Lightly grease a round sandwich (sponge)cake pan.
• Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
• Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
• Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
• Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
• Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
• Should have 8 serves.

EXTRA CHEESY CRESCENT MOZZARELLA WEDGES

Steps:

• Separate crescent dough into eight triangles; place on a greased 12 inch round pizza pan with points toward the center.
• Press dough onto the bottom and up the sides of the pan making sure to seal the perforations.
• Brush with butter; sprinkle with garlic powder and cheese.
• Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned.
• Cut into wedges and serve warm.

CHEESY WEDGES

Steps:

• Cook wedges as directed on pack, after 10 minutes scatter the diced bacon amongst wedges and continue cooking.
• When cooked, remove from oven and scatter cheese and herbs amongst wedges, return to oven for approximately 5 minutes until cheese just beginning to melt. Serve immediately.

CHEESY CHORIZO WEDGES

Steps:

• Preheat oven to 400°F.
• Remove chorizo from skins and cook in a skillet until no longer pink, add the serranos, and continue cooking until well browned and a bit caramelized.
• Sprinkle Chorizo over tops of tortillas, leaving a 1/8 inch free around the edge.
• cover with cheeses, you may certainly add more-I do, sprinkle with green onions, and bell pepper slices.
• Bake until cheese is golden and the edges are slightly browned, about ten to fifteen minutes, depending on oven, etc.
• Serve topped with salsa, sour cream, and guacamole.