Broccoli Crescent Appetizers

• 2 cups water
• 8 fresh broccoli florets
• 1 small garlic clove, minced
• 2 teaspoons butter
• 2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon dried oregano
• Dash pepper
• 1/3 cup 2% milk
• 1/4 cup shredded cheddar cheese
• 1 tube (4 ounces) refrigerated crescent rolls

1. In a small saucepan, bring water to a boil. Add broccoli. Cover and cook for 5 minutes; drain.
2. 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.
3. 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.
4. 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 375u0b0 for 10-12 minutes or until golden brown. Serve warm.

water, broccoli florets, garlic, butter, flour, salt, oregano, pepper, milk, cheddar cheese, crescent rolls

Taken from www.tasteofhome.com/recipes/broccoli-crescent-appetizers/ (may not work)