- 2 tubes crescent rolls
- 2 heads of broccoli
- 1 onion (your choice of type)
- 2T Dijon mustard (regular works just as well)
- 6oz Swiss cheese (or more)
- 1/4c fresh parsley (dried can work)
- 1T lemon juice
Swiss can be hard to find shredded. I take a package of deli cheese and chop it up. The cheese looks like little cubes, but that’s stacked slices. So, it separates well.
Chop up the broccoli really well. If they are too big, you will have a problem with the dough.
Now, I have a really cheap knife, but after honing it before every use, it does really well. You may not need a new knife, just a honer.
Mix all of the above in a bowl.
Chop up your parsley. Now, I do recommend fresh parsley for this. Regular mustard is fine, white, yellow, or red onion is fine depending on your taste, but please try to use fresh parsley. If you cannot, that’s life. You meal will not explode your kitchen as a result of it.
Add the lemon juice and mustard. I used regular, and I might actually like it better than the Dijon.
Try to place all the crescents like I have. Press the corners together and the points outward.
Fill with as much of the mixture as you can, and gently lay the point over the top. Tuck the points in under the wide parts.
Bake at 375 for 20 minutes-voila! She is done! Great for guests.