Crescent Arancini

Wow! Last night's leftover risotto can be turned into a delicious snack or mini meal with Pillsbury® crescent dinner rolls.

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  • prep time 15 min
  • total time 55 min
  • ingredients 5
  • servings 4
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
egg, beaten
3/4
cup Progresso™ panko bread crumbs
1
cup leftover cooked rice mixture, such as risotto or Spanish rice
1
stick (1 oz) string cheese, cut into 8 pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F.
  • 2 Separate dough into 8 triangles. Place egg and bread crumbs in separate bowls. Place 2 tablespoons rice mixture in center of each triangle; place 1 cheese piece on each. Wrap dough around rice mixture to form ball, with cheese in center, sealing well so rice mixture is completely covered. Dip balls into egg; coat with bread crumbs. Place on ungreased cookie sheet.
  • 3 Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.
  • 1 Heat oven to 375°F.
  • 2 Separate dough into 8 triangles. Place egg and bread crumbs in separate bowls. Place 2 tablespoons rice mixture in center of each triangle; place 1 cheese piece on each. Wrap dough around rice mixture to form ball, with cheese in center, sealing well so rice mixture is completely covered. Dip balls into egg; coat with bread crumbs. Place on ungreased cookie sheet.
  • 3 Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.

EXPERT TIPS

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Expert Tips

Be creative! Use different rice mixtures, such as Spanish rice, mushroom risotto or pilaf for interesting arancini. For best results, use a cold rice mixture that sticks together for this recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: Nutrition not calculated since leftovers vary
% Daily Value
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.