Broccoli-Cheese Crescent Squares

READY IN: 40mins


  • 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


  • 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.