Appetizer Cheese Bars
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Warm water||1⁄4 Cup (4 tbs) (110 Degree F, 45 Degree C)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|For herb cheese filling|
|Ricotta cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , slightly beaten|
|Warm milk||1⁄3 Cup (5.33 tbs) (110 Degree F, 45 Degree C)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Minced chives||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Dried marjoram leaves||1⁄2 Teaspoon, crushed|
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.