Cheesy Risotto Balls

By margiekyle

Ingredients

• 1 package (5.7 oz) cheddar broccoli rice mix
• 1/3 cup garden vegetable cream cheese spread (from 8-oz container)
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 2 eggs, beaten
• 2 cups Progresso® plain panko crispy bread crumbs

Details

Servings 8
Preparation time 30mins
Cooking time 65mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F.

Make rice as directed on package. Remove from heat; stir in cream cheese spread until melted.

While rice is cooking, separate dough into 16 triangles. Place eggs and bread crumbs in separate bowls. Place 2 tablespoons rice mixture in center of each triangle. Wrap dough around rice mixture to form ball, sealing well so rice mixture is completely covered.

Dip balls into eggs; coat with bread crumbs. Place on 2 ungreased cookie sheets.

Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.