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Broccoli Crescent Appetizers

 Broccoli Crescent Appetizers
Elena Falk's munchable morsels are always a hit at home in Versailles, Ohio. “The golden crescent rolls are almost comfort food with their creamy broccoli and cream cheese filling,” Elena says.
8 ServingsPrep/Total Time: 30 min.


  • 2 cups water
  • 8 fresh broccoli florets
  • 1 small garlic clove, minced
  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried oregano
  • Dash pepper
  • 1/3 cup 2% milk
  • 1/4 cup shredded cheddar cheese
  • 1 tube (4 ounces) refrigerated crescent rolls


  • In a small saucepan, bring water to a boil. Add broccoli. Cover and
  • cook for 5 minutes; drain.
  • In another small saucepan, saute garlic in butter. Stir in the flour,
  • salt, oregano and pepper until blended; gradually add milk. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Stir in
  • cheese until melted.
  • Separate crescent dough into four triangles; cut each in half,
  • forming two triangles. Press each triangle into an ungreased
  • miniature muffin cup, with corners of dough extending over the edge.
  • Spoon a rounded teaspoonful of cheese sauce into each cup. Top with a

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Broccoli Crescent Appetizers (continued)

Directions (continued)

  • broccoli floret. Fold corners of dough over broccoli (filling will
  • be visible). Bake at 375° for 10-12 minutes or until golden
  • brown. Serve warm. Yield: 8 appetizers.
Nutritional Facts: 1 appetizer (prepared with reduced-fat butter and reduced-fat cheese) equals 80 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 184 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.