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Lemon-Broccoli Risotto Rounds

Lemon-Broccoli Risotto Rounds
  • Prep 25 min
  • Total 35 min
  • Ingredients 7
  • Servings 8
What a tasty way to eat your broccoli! Savor lots of cheese, garlic and flaky crescents.
Updated April 21, 2021
Bake-Off® Contest 47, 2014
Bake-Off® Contest 47, 2014
Marie Sheppard
Chicago, Illinois

Ingredients

  • 1 bag (12 oz) frozen cheesy rice & broccoli
  • 1/3 cup grated Parmesan cheese
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
  • 1 tablespoon heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 2 tablespoons chopped fresh basil leaves
  • 1/8 teaspoon finely chopped garlic

Steps

  • 1
    Heat oven to 375°F. Microwave rice & broccoli as directed on bag. Place in medium bowl; set aside.
  • 2
    In small bowl, mix 2 tablespoons of the Parmesan cheese and 1/4 teaspoon pepper. Separate dough into 8 rounds. Place 3 inches apart on ungreased large cookie sheet. Sprinkle cheese mixture evenly over rounds. Press center of each round to form indentation 2 inches wide by 1/2 inch deep.
  • 3
    Add remaining Parmesan cheese, whipping cream and 1 teaspoon of the lemon peel to rice mixture; stir gently. Spoon slightly less than 1/4 cup mixture into indentation of each round. Bake 10 to 16 minutes or until golden brown.
  • 4
    Meanwhile, in small bowl, mix remaining 1 teaspoon lemon peel, the basil and garlic. Remove rounds from oven; sprinkle with basil mixture. Serve warm.

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
420mg
18%
Potassium
10mg
0%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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