Ingredients
2 cups water8 fresh broccoli florets1 small garlic clove, minced2 teaspoons butter2 teaspoons all-purpose flour1/8 teaspoon salt1/8 teaspoon dried oreganoDash pepper1/3 cup 2% milk1/4 cup shredded cheddar cheese1 tube (4 ounces) refrigerated crescent rolls
Preparation
In a small saucepan, bring water to a boil. Add broccoli. Cover and cook for 5 minutes; drain.
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.
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.
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.
