Cheesy Risotto Balls

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1
package (5.7 oz) cheddar broccoli rice mix
1/3
cup garden vegetable cream cheese spread (from 8-oz container)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
eggs, beaten
2
cups Progresso™ plain panko crispy bread crumbs

Directions

  1. 1 Heat oven to 375°F.
  2. 2 Make rice as directed on package. Remove from heat; stir in cream cheese spread until melted.
  3. 3 While rice is cooking, separate dough into 16 triangles. Place eggs and bread crumbs in separate bowls. Place 2 tablespoons rice mixture in center of each triangle. Wrap dough around rice mixture to form ball, sealing well so rice mixture is completely covered.
  4. 4 Dip balls into eggs; coat with bread crumbs. Place on 2 ungreased cookie sheets.
  5. 5 Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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