Anyway, I think this week is going to be posts for appetizers. This is the perfect time for them, whether you need to bring something for a Christmas party or other gathering, you can feel good about trying to keep to the healthier choices.
2 tsp olive oil
10 oz frozen chopped broccoli, thawed
2 clove garlic clove(s), minced
1 small onion(s), finely chopped
1/2 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella
1 can (8 roll count) reduced-fat crescent roll dough
Preheat the oven to 350°F. Spray a large baking sheet with nonstick cooking spray. In a large skillet, heat olive oil. Add the garlic and onion. Saute over a low flame until onion is softened and garlic is fragrant, about 5 minutes. Add the chopped broccoli. Remove skillet from heat and toss mixture to coat the broccoli well.
Unroll cresent dough and separate into 8 pieces. Divide broccoli mixture between the dough pieces, placing the broccoli mixture at the wide end. Sprinkle with mozzarella cheese. Roll up dough crescent-style, enclosing filling. Place on the prepared baking sheet. Bake until rolls are lightly browned, about 10 minutes.
(For those of you counting points, each roll is 3 points.)