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Cheesy Risotto Balls

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Cheesy Risotto Balls
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 8
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Inspired by a traditional Italian dish using leftover risotto, our easy version is made with crescents.

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

Directions

  • 1 Heat oven to 375°F.
  • 2 Make rice as directed on package. Remove from heat; stir in cream cheese spread until melted.
  • 3 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.
  • 4 Dip balls into eggs; coat with bread crumbs. Place on 2 ungreased cookie sheets.
  • 5 Bake about 25 minutes or until golden brown. Cool 15 minutes; serve warm.
Tips  

Leftover rice from last night's dinner? Use that and make arancini balls! The entire recipe uses 2 cups of rice; so feel free to cut the recipe in half if you have only 1 cup left.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
6g
31%
,
Trans Fat
3g
)
Cholesterol
55mg
19%
Sodium
830mg
34%
Potassium
30mg
1%
Total Carbohydrate
57g
19%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
10g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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