1/2 cup uncooked instant white rice
1/2cup water
1 box (10 oz) Green Giant® 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) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
2 tablespoons grated Parmesan cheese
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.
To quickly thaw broccoli, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed.
Serves 4
Pillsbury
39th Bake-Off® Contest 2000
