Cheesy Risotto Balls

Inspired by a traditional Italian dish using leftover risotto, our easy version is made with crescents.

  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 5
  • servings 8

Ingredients

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
  • 1 Heat oven to 375°F.
  • 2 Make rice as directed on package. Remove from heat; stir in cream cheese spread until melted.
  • 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 Dip balls into eggs; coat with bread crumbs. Place on 2 ungreased cookie sheets.
  • 5 Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    3g
    3%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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