STREAMING NOW: Simply Nigella

Broccoli-Cheese Crescent Squares

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a