Broccoli Crescent Appetizers

Photo: psfreeman

Munchable morsels: the golden crescent rolls are almost comfort food with their creamy broccoli and cream cheese filling. Elena Falk: Versailles, Ohio. Recipe published in Cooking for 2 Winter 2008.

Yield: 8 servings
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Ingredients

  • 2 cup(s) water
  • 8 fresh broccoli florets
  • 1 small garlic clove, minced
  • 2 teaspoon(s) butter
  • 2 teaspoon(s) all-purpose flour
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) dried oregano
  • Dash pepper
  • 1/3 cup(s) 2% milk
  • 1/4 cup(s) shredded cheddar cheese
  • 1 4-ounce tube refrigerated crescent rolls

Preparation

  1. • In a small saucepan, bring water to a boil. Add broccoli. Cover and cook for 5 minutes; drain.
  2. • In another small saucepan, saute garlic in butter. Stir in the flour, salt, oregano and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
  3. • Separate crescent dough into four triangles; cut each in half, forming two triangles. Press each triangle into an ungreased miniature muffin cup, with corners of dough extending over the edge.
  4. • Spoon a rounded teaspoonful of cheese sauce into each cup. Top with a broccoli floret. Fold corners of dough over broccoli (filling will be visible). Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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