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Broccoli-Cheese Crescent Squares

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“These are so yummy, and easy to make too, a favorite in my house for a long time, they make a great snack or a main meal, served with a side salad. If desired the recipe may be doubled without any problem, it's a good idea to prepare a double batch of these, cause they won't last long!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup uncooked instant rice (Minute Rice is good)
  • 12 cup water
  • 1 (10 ounce) package frozen cut broccoli in cheese sauce, thawed (I use Green Giant brand)
  • 14 cup grated parmesan cheese (or to taste)
  • salt and black pepper
  • 1 (8 ounce) can refrigerated crescent dinner rolls (Pillsbury is good)
  • 1 -2 tablespoon melted butter or 1 -2 tablespoon margarine
  • 2 tablespoons grated parmesan cheese

Directions

  1. Heat oven to 350 degrees.
  2. Lightly grease a cookie sheet.
  3. Cook the rice in 1/2 cup water as directed on the package.
  4. In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well.
  5. Separate the dough into 4 rectangles.
  6. Firmly press perforations to seal.
  7. Press each to form a 6x3-inch rectangle.
  8. Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
  9. Fold and strech dough over the filling; press the edges to seal well (squares will be very full).
  10. With a fork, crimp the edges.
  11. Place on a cookie sheet.
  12. Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese.
  13. Bake for 19-24 minutes, or until golden brown.
  14. ***NOTE***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.

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