Cheesy Broccoli and Rice Stuffed Crescents
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 354.88 ml cooked converted rice (use white or brown)
- 2 (566.99 g) package frozen cut broccoli in cheese sauce (use Green Giant for this, THAWED)
- 236.59 ml canned mushroom, pieces, well drained
- 78.78 ml grated parmesan cheese
- 2.46 ml garlic powder (optional)
- seasoning salt (or white salt)
- black pepper
- 118.29 ml finely grated old cheddar cheese (optional)
- 2 (453.59 g) can refrigerated crescent dinner rolls
- 44.37 ml melted butter
- garlic salt
- 59.14 ml grated parmesan cheese
directions
- Heat oven to 350 degrees.
- Lighty grease a large baking sheet.
- In a bowl mix together cooked rice, 2 packages thawed borcolli in cheese sauce, Parmesan cheese, drained mushroom pieces, seasoning salt (or white salt) black pepper and garlic powder(if using) mix well to combine.
- If you prefer a more cheesy sauce then add in grated cheddar cheese.
- Separate the dough into 8 rectangles, then firmly press perforations together to seal tightly, then press each to form a 6 x 3-inch rectangle.
- Spoon about 1/3-cup semi-heaping mixture into one end of each dough rectangle.
- Fold and strech the dough over the filling; press edges to seal tightly (the squares will be VERY full!).
- With a fork crimp the edges together.
- Place on prepared baking sheet.
- Brush with melted butter.
- Sprinkle with a small amount of garlic salt, then sprinkle with grated Parmesan cheese.
- Bake for about 20-25 minutes or until golden brown.
- Delicious!
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