Broccoli Crescent Appetizers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Elena Falk's munchable morsels are always a hit at home in Versailles, Ohio. âThe golden crescent rolls are almost comfort food with their creamy broccoli and cream cheese filling,â Elena says. Ingredients:
2 cups water |
8 fresh broccoli florets |
1 small garlic clove, minced |
2 teaspoons butter |
2 teaspoons king arthur unbleached 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:
1. In a small saucepan, bring water to a boil. Add broccoli. Cover and cook for 5 minutes; drain.
2. 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.
3. 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.
4. 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. Yield: 8 appetizers.
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