Ingredients:
1/2 cup uncooked instant rice ( Minute Rice is good)
1/2 cup water
1 (10 ounce) packages frozen cut broccoli in cheese sauce, thawed ( I use Green Giant brand)
1/4 cup grated parmesan cheese ( or to taste)
salt and black pepper
1 (8 ounce) cans refrigerated crescent dinner rolls ( Pillsbury is good)
1 -2 tablespoon melted butter or 1 -2 tablespoon margarine
2 tablespoons grated parmesan cheese
Directions:
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 6×3-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.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.