Cheesy Risotto Balls

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

Leftover rice from last night's dinner? Use that and make arancini balls! The entire recipe uses 2 cups of rice; so feel free to cut the recipe in half if you have only 1 cup left.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
6g
31%
Trans Fat
3g
Cholesterol
55mg
19%
Sodium
830mg
34%
Potassium
30mg
1%
Total Carbohydrate
57g
19%
Dietary Fiber
0g
0%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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