Broccoli Crescent Squares

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Broccoli Crescent Squares- a cheesy, creamy broccoli layer is baked on top of crescent roll dough. It’s a great appetizer or lunch recipe and so easy to make.

Broccoli Crescent Square on a small plate.

Recipes Are Easy When You Start With Crescent Roll Dough.

I love to use crescent roll dough as a timesaver in the kitchen. It is so versatile. Scroll down for more recipes using crescent roll dough.

The crescent roll dough forms a buttery, golden crust for these Broccoli Crescent Squares and I love that there is no need to pre-bake the dough. The whole thing only needs 20 to 28 minutes in the oven.

Ingredients Needed:

  • Mayonnaise
  • Eggs
  • 1 can Condensed Cream of Mushroom Soup
  • Onion
  • Hot Sauce
  • Frozen Chopped Broccoli
  • Extra Sharp Cheddar Cheese
  • 2 cans Crescent Roll Dough

Broccoli Crescent Squares in a jelly roll pan.

 

Equipment Needed:

  • Parchment Paper
  • Jelly Roll Pan

How To Make:

  1. Mix together the filling.
  2. Fit the crescent roll dough into a parcment paper-lined jelly roll pan.
  3. Spread broccoli mixture on top.
  4. Sprinkle with cheese.
  5. Bake for 20 to 28 minutes. Let cool some before cutting into squares.

Recipe Tips:

I prefer to use freshly grated cheddar cheese, but you can use pre-shredded in a pinch.

For extra spice, add a pinch of crushed red pepper flakes to the filling.

Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in a toaster oven.

Broccoli Crescent Squares with a piece cut out.

More Recipes Using Crescent Roll Dough:

Broccoli Crescent Square on a small plate.

Broccoli Crescent Squares

Course: Appetizer
Cuisine: American
Keyword: vegetarian
Servings: 12
Calories: 381kcal
Broccoli Crescent Squares- a cheesy, creamy broccoli layer is baked on top of crescent roll dough. It's a great appetizer or lunch recipe and so easy to make.
Print Recipe

Equipment

  • 15x11-inch jelly roll pan

Ingredients

  • 1 cup mayonnaise
  • 2 large eggs
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1/3 cup finely diced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot sauce
  • 2 (10.5-ounce) packages frozen chopped broccoli, thawed
  • 8 ounces extra-sharp cheddar cheese, shredded
  • 2 (8-ounce) cans crescent rolls

Instructions

  • Preheat oven to 375 degrees and line a jelly roll pan with parchment paper.
  • In a large bowl, whisk together mayonnaise, eggs, soup, onion, salt, pepper, and hot sauce.
  • Spread broccoli out on several layers of paper towel to absorb any excess moisture. Chop any large pieces into smaller pieces.
  • Add broccoli and half the cheese to the bowl and stir into the mayonnaise mixture.
  • Unroll the crescent roll dough and press into the parchment paper-lined pan.
  • Spread broccoli mixture on top of crescent roll dough. Sprinkle remaining cheese on top.
  • Bake for 20 to 28 minutes or until golden. Cool 10 to 15 minutes and then cut into squares.

Nutrition

Calories: 381kcal

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