BROCCOLI CHEESE SQUARES

Kind of a twist on broccoli and rice casserole - but much easier to eat with your hands!

INGREDIENTS:
1/2 C uncooked instant white rice
1/2 C water
1 box (10 oz) frozen cut broccoli in cheese flavored sauce, thawed
1/4 C grated Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 Tbl butter or margarine, melted
2 Tbl grated Parmesan cheese

DIRECTIONS:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Cook rice in water as directed on package.
3. In medium bowl, mix cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper.
4. Unroll crescent roll dough; separate into 4 rectangles. Firmly press perforations to seal.
5. Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges.
6. Place on cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.
7. Bake 19 to 24 minutes or until golden brown.