Ingredients
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1/2 cup uncooked instant rice (Minute Rice is good)
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1/2 cup water
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1 (10 ounce) package frozen cut broccoli in cheese sauce, thawed (I use Green Giant brand)
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1/4 cup grated parmesan cheese (or to taste)
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salt and black pepper
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1 (8 ounce) can refrigerated crescent dinner rolls (Pillsbury is good)
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1 -2 tablespoon melted butter or 1 -2 tablespoon margarine
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2 tablespoons grated parmesan cheese
Instructions
- Heat oven to 350 degrees.
- Lightly grease a cookie sheet.
- Cook the rice in 1/2 cup water as directed on the package.
- In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well.
- Separate the dough into 4 rectangles.
- Firmly press perforations to seal.
- Press each to form a 6x3-inch rectangle.
- Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
- Fold and strech dough over the filling; press the edges to seal well (squares will be very full).
- With a fork, crimp the edges.
- Place on a cookie sheet.
- Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese.
- Bake for 19-24 minutes, or until golden brown.
- ***NOTE***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.