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.
Broccoli Crescent Appetizers
Broccoli Crescent Appetizers
Prep Time
20 min
Cook Time
10 min
Yield
8 appetizers
Ingredients
- 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
Directions
- 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 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.
Nutrition Facts
1 appetizer: 83 calories, 5g fat (2g saturated fat), 7mg cholesterol, 181mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 2g protein.
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