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

4 serv.

uncooked instant rice (Minute Rice is good)↗1⁄2 cup
water↗1⁄2 cup
frozen cut broccoli in cheese sauce, thawed1 ounce
(10 ounce)
grated parmesan cheese (or to taste)1⁄4 cup
salt and black pepper
refrigerated crescent dinner rolls↗1
(8 ounce)
melted butter or 1 -2 tablespoon margarine1 -2 tablespoon
1-2
grated parmesan cheese2 tablespoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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