2 cups water 8 fresh broccoli florets 1 small garlic clove, minced 2 tsp butter 2 tsp all-purpose flour 1/8 tsp salt 1/8 tsp dried oregano Dash of Pepper 1/3 cup 1% Milk 1/4 cup shredded cheddar cheese 1 tube (4 oz) refrigerated crescent rolls
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 rouded teasponful of cheese sauce into each cup. Top with a broccoli floret. Fold corners of dough over the broccoli (filling will be visible). Bake at 375 degrees for 10-12 minutes or until golden brown. Serve warm. Yield: 8 servings.