Lemon-Broccoli Risotto Rounds

Name: Lemon-Broccoli Risotto Rounds
Ingredients: 1 12-ounce bag frozen cheesy rice and broccoli, such as green giant™ steamers™; ⅓ cup grated parmigiano-reggiano; freshly ground black pepper; 1 can refrigerated crescent rounds (8 rounds), such as pillsbury™; 1 tablespoon heavy whipping cream; 2 teaspoon grated lemon peel; 2 tablespoon chopped fresh basil leaves; ⅛ teaspoon finely chopped garlic

Pillsbury Bake-Off® Contest|Sept. 18, 2014 11:44 am EST

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What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com. Click Here to See More Risotto Recipes

Servings

8

Ingredients

1 12-ounce bag frozen cheesy rice and broccoli, such as green giant™ steamers™
⅓ cup grated parmigiano-reggiano
freshly ground black pepper
1 can refrigerated crescent rounds (8 rounds), such as pillsbury™
1 tablespoon heavy whipping cream
2 teaspoon grated lemon peel
2 tablespoon chopped fresh basil leaves
⅛ teaspoon finely chopped garlic

Directions

Preheat the oven to 375 degrees F.
Microwave the rice and broccoli as directed on bag. Place in a medium bowl; set aside.
In a small bowl, mix 2 tablespoons of the cheese and ¼ teaspoon pepper. Separate the dough into 8 rounds. Place rounds 3 inches apart on a large, ungreased cookie sheet. Sprinkle the cheese mixture evenly over rounds. Press the center of each round to form an indent 2 inches wide and ½ inch deep.
Add the remaining cheese, the cream, and 1 teaspoon of the lemon peel to the rice mixture; stir gently. Spoon slightly less than ¼ cup of the mixture into the indent of each round. Bake until golden brown, 10 to 16 minutes.
Meanwhile, in a small bowl, mix the remaining 1 teaspoon lemon peel, basil, and garlic. Remove the rounds from the oven; sprinkle with the basil mixture. Serve warm.