Ingredients
1
bag (12 oz) frozen cheesy rice & broccoli
1/3
cup grated Parmesan cheese
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
1
tablespoon heavy whipping cream
2
teaspoons grated lemon peel
2
tablespoons chopped fresh basil leaves
1/8
teaspoon finely chopped garlic
Preparation
Heat oven to 375°F. Microwave rice & broccoli as directed on bag. Place in medium bowl; set aside.
In small bowl, mix 2 tablespoons of the Parmesan cheese and 1/4 teaspoon pepper. Separate dough into 8 rounds. Place 3 inches apart on ungreased large cookie sheet. Sprinkle cheese mixture evenly over rounds. Press center of each round to form indentation 2 inches wide by 1/2 inch deep.
Add remaining Parmesan cheese, whipping cream and 1 teaspoon of the lemon peel to rice mixture; stir gently. Spoon slightly less than 1/4 cup mixture into indentation of each round. Bake 10 to 16 minutes or until golden brown.
Meanwhile, in small bowl, mix remaining 1 teaspoon lemon peel, the basil and garlic. Remove rounds from oven; sprinkle with basil mixture. Serve warm.
