Ingredients
1/2
cup uncooked instant white rice
1/2
cup water
1
box (10 oz) frozen cut broccoli in cheese flavored sauce, thawed
1/4
cup grated Parmesan cheese
1/4
teaspoon salt
1/8
teaspoon pepper
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter or margarine, melted
2
tablespoons grated Parmesan cheese
Preparation
Heat oven to 350°F. Lightly grease cookie sheet. Cook rice in water as directed on package.
In medium bowl, mix cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Press each to form 6x3 1/2-inch rectangle. Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges. Place on cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.
Bake 19 to 24 minutes or until golden brown.
