We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Yummy Broccoli-Cheese Squares

(30)
  1 reviews
  • 15 min prep time
  • 40 min total time
  • 9 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Here’s a delicious side dish made using Green Giant® broccoli and white rice – tasty cheese squares.

Bake-Off® Contest 39, 2000
Arline Wood
Aurora, Colorado

Ingredients

1/2
cup uncooked instant white rice
1/2
cup water
1
box (10 oz) Green Giant™ frozen cut broccoli in cheese flavored sauce, thawed
1/4
cup grated Parmesan cheese
1/4
teaspoon salt
1/8
teaspoon pepper
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter or margarine, melted
2
tablespoons grated Parmesan cheese

Steps

  • 1 Heat oven to 350°F. Lightly grease cookie sheet. Cook rice in water as directed on package.
  • 2 In medium bowl, mix cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper.
  • 3 If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 4 Press each to form 6x3 1/2-inch rectangle. Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges. Place on cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.
  • 5 Bake 19 to 24 minutes or until golden brown.
  • 1 Heat oven to 350°F. Lightly grease cookie sheet. Cook rice in water as directed on package.
  • 2 In medium bowl, mix cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper.
  • 3 If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 4 Press each to form 6x3 1/2-inch rectangle. Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges. Place on cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.
  • 5 Bake 19 to 24 minutes or until golden brown.

Expert Tips

To quickly thaw broccoli, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
8g
41%
Trans Fat
3g
3%
Cholesterol
15mg
5%
Sodium
1080mg
45%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
6g
6%
Protein
10g
10%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved