Time 1h15m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun). Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture). Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350 degrees. Lightly grease a cookie sheet. Cook the rice in 1/2 cup water as directed on the package. In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well. Separate the dough into 4 rectangles. Firmly press perforations to seal. Press each to form a 6x3-inch rectangle. Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle. Fold and strech dough over the filling; press the edges to seal well (squares will be very full). With a fork, crimp the edges. Place on a cookie sheet. Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese. Bake for 19-24 minutes, or until golden brown. NOTEto quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.
Time 55m Yield 2 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli., Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture., Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.
Time 45m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Unroll crescent roll dough into one long rectangle; place in an ungreased 13x9-in. baking dish. Seal seams and perforations; press onto bottom and 1/2 in. up the sides. Sprinkle with cheese and broccoli. , In a large bowl, combine the eggs, soup, mayonnaise, onion powder and dill. Stir in tuna and pimientos; pour over broccoli., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Time 1h Yield 16 servings Number Of Ingredients 9 Steps:
Heat oven to 375ºF. Combine broccoli, red peppers and onions in large bowl. Mix all remaining ingredients except crescent dough until blended. Add to vegetable mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on parchment-covered baking sheet with wide ends of triangles overlapping in center and points facing edges of baking sheet, leaving 5-inch-diameter opening in center of baking sheet. Gently press edges of dough triangles together to form “base” for topping with filling, starting at center of ring and stopping 3 inches from center of ring; top with vegetable mixture. Bring outside points of triangles up over filling, then tuck under dough in center of ring to secure. (Note: The broccoli filling will not be completely covered with dough.) Bake 30 to 35 min. or until crust is golden brown and filling is heated through.
More about “broccoli cheese crescent squares recipes”
Time 35m Yield 4 squares, 4 serving(s) Number Of Ingredients 8 Steps:
Blend cream cheese with butter. Add chicken, salt, pepper, milk, and onion. Spoon 1/2 cup meat mixture onto 2 unseparated “triangles” of dough - this should be a square. Sprinkle top liberally with cooked broccoli. Pull 4 corners to the top center of the mixture and twist slightly to seal edges by pinching. Brush tops with remaining butter. Bake on ungreased cookie sheet for 20-25 minutes in 350 degrees oven until golden brown.
