Broccoli N Cheese Puffle Recipes

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CHEESY BROCCOLI PUFFS



Cheesy Broccoli Puffs image

This recipe is sponsored by Birds Eye®. These impressive Thanksgiving appetizers are easy to prep thanks to frozen broccoli and store-bought puff pastry. Tucked inside each golden packet is a delicious mixture of vegetables, melty mozzarella, creamy ricotta and fragrant dill. A sprinkle of sesame seeds is the perfect finishing touch.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 48 puffs

Number Of Ingredients 13

One 10.8-ounce bag frozen broccoli florets, such as Birds Eye® Steamfresh® Broccoli Florets
1 1/2 cups shredded mozzarella (about 6 ounces)
1 cup crumbled feta (about 6 ounces)
1 cup part-skim ricotta
1/4 cup fresh dill, chopped
2 tablespoons chopped chives
1/4 teaspoon crushed red pepper flakes
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 large egg
3 sheets frozen puff pastry (from one-and-a-half 17.3-ounce packages), thawed
All-purpose flour, for dusting, optional
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
  • Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
  • Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
  • Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
  • Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
  • Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

BROCCOLI-CHEESE PUFF



Broccoli-Cheese Puff image

Here's a recipe I tend to lean on for make-me-feel-special comfort food. Based on a recipe from McCall's Cooking School, #6 under EGGS, CHEESE category. The introduction says, "A SAVORY VEGETABLE BREAD PUDDING. This is a truly magnificent vegetable side dish -- broccoli, cheddar cheese, and bread cubes baked in a basil-flavored egg custard and topped with rings of fresh bread. Prepare it up to 1 day in advance and then pop it into the oven to bake just before serving. The abundance of eggs and cheese makes this dish high in protein, and for a light lunch or dinner you need only add a big tossed salad." The only special tool that not every kitchen has is a 2.75-inch-diameter doughnut cutter required to give this dish its festive appearance; invest in one -- they're cheap! The resulting smiles will make you happy you did! You'll look like a genius! :) Neither prep nor cooking time includes 30 minutes standing time.

Provided by mersaydees

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped broccoli
2 tablespoons butter or 2 tablespoons margarine, softened
10 slices day-old white bread
12 ounces sharp cheddar cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon dried basil leaves
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
  • Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
  • Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
  • Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
  • Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
  • Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
  • Heat oven to 350°.
  • Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
  • Serve immediately.

Nutrition Facts : Calories 412.8, Fat 25.7, SaturatedFat 14.6, Cholesterol 225.8, Sodium 901.4, Carbohydrate 23.4, Fiber 1.8, Sugar 2.3, Protein 22.2

CHEESY BROCCOLI PUFFS



Cheesy broccoli puffs image

These cheesy broccoli puffs are a perfect snack or starter and make for great appetizer. Crisp pastry, cheesy filling and delicious broccoli? Yes please!

Provided by Alida Ryder

Categories     Baked goods     canapé     Pastry     Vegetarian

Time 45m

Number Of Ingredients 9

2 heaped tablespoons butter
4 heaped tablespoons flour
1½-2 cups milk
1 cup grated mature cheddar cheese
pinch of cayenne pepper
salt & pepper to taste
1 small head broccoli (cut into florets and steamed until al dente)
1 roll ready-made puff pastry (cut into 12 squares)
1 egg (beaten)

Steps:

  • To make the sauce, melt the butter in a saucepan and add the flour.
  • Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
  • When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
  • When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
  • Pre-heat the oven to 180°c.
  • Place the pastries in the holes of a shallow muffin tin, pressing down properly.
  • Spoon in the broccoli filling then fold over the edges of the pastry.
  • Brush with the beaten egg and place in the oven.
  • Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition Facts : Calories 134 kcal, Carbohydrate 10 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 125 mg, Sugar 2 g, ServingSize 1 serving

BROCCOLI BAKE WITH PUFFED PASTRY TOPPING



Broccoli Bake With Puffed Pastry Topping image

Make and share this Broccoli Bake With Puffed Pastry Topping recipe from Food.com.

Provided by mailbelle

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup philadelphia cream cheese with chives and onions
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1 (14 ounce) package broccoli florets, drained and thawed
1 cup shredded cheddar cheese
1 frozen puff pastry sheet, thawed
1 egg, slightly beaten

Steps:

  • Preheat oven to 400°. Mix cream cheese, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into a 2 1/2-quart to 3 quart rectangular or shallow baking dish.
  • On a lightly floured surface, roll sheet of pastry to fit baking dish. Cover top of baking dish completely with puff pastry sheet pressing edges against rim of dish to seal. Brush entire surface lightly with beaten egg. Pierce with knife to vent.
  • Bake 30 minutes or until heated through and pastry is puffed and heated through.

Nutrition Facts : Calories 451.6, Fat 29.5, SaturatedFat 7.4, Cholesterol 52.9, Sodium 692.1, Carbohydrate 38.6, Fiber 0.9, Sugar 1.7, Protein 10.5

BROCCOLI CHEESE SOUFFLE



Broccoli Cheese Souffle image

Make and share this Broccoli Cheese Souffle recipe from Food.com.

Provided by FLFroggie

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
4 tablespoons butter
4 tablespoons flour
1/2 cup milk
1 dash nutmeg
1 cup cheddar cheese, grated
1 cup fresh broccoli florets, finely chopped
3 egg whites, whipped into fluffy mounds

Steps:

  • Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
  • Steam broccoli florets until tender.
  • Melt butter in medium sauce pan.
  • Add flour to melted butter until smooth.
  • Slowly stir in milk.
  • Once mixture is smooth add onion, nutmeg and cheese.
  • Add broccoli to mix.
  • Whipp egg whites into soft peaks.
  • Slowly fold in cheese mixture, do not stir.
  • Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
  • Place dish in pan with water, bake for 50-60 minutes.

Nutrition Facts : Calories 195.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 43, Sodium 212.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 8.3

BROCCOLI PUFF



Broccoli Puff image

This has been a traditional Thanksgiving side dish at our house. I looked forward to this casserole almost as much as the turkey, if not more. Even ones who don't like broccoli will take to this dish.

Provided by Cyrene

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb broccoli, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 ounces shredded cheddar cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
1/4 cup dry breadcrumbs
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Cook broccoli; drain.
  • Place broccoli in casserole dish.
  • In separate bowl, combine soup, cheese, milk, mayo, and egg until blended.
  • Pour over broccoli.
  • Combine butter and crumbs; sprinkle on top.
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 160.2, Fat 9.7, SaturatedFat 4.5, Cholesterol 47.5, Sodium 506.6, Carbohydrate 12.3, Fiber 2.2, Sugar 2.4, Protein 7.3

QUICK AND SIMPLE BROCCOLI AND CHEESE



Quick and Simple Broccoli and Cheese image

This recipe is great for just-getting-started-cooks.

Provided by KGASKINS

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 4

1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons butter, melted
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
  • Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3.6 g, Cholesterol 37.7 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 8.5 g, Sodium 166.1 mg, Sugar 1.1 g

BROCCOLI PUFF



Broccoli Puff image

The broccoli puff is always better the next day. I make this dish around the holidays, it goes great with turkey, lamb, pork and chicken, a nice side dish.

Provided by philip cocuzza

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 ounce) boxes frozen chopped broccoli
1 (10 1/2 ounce) can Campbell's Cream of Mushroom Soup
2 eggs, well beaten
1 cup mayonnaise
1 cup grated cheddar cheese (I like to use 2 cups)
2 teaspoons grated onions
1/2-1 cup butter
1 (6 ounce) bag croutons
salt & pepper (to taste)

Steps:

  • Preheat oven to 400°F.
  • Cook and drain the broccoli.
  • Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
  • Stir in the drained broccoli.
  • Pour mixture in 1-1/2 quart baking dish.
  • Bake at 400°F for 25 minutes.
  • In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
  • Add buttered croutons to baked broccoli the last 5 minutes of baking time.
  • Note: This dish is always better the next day.

Nutrition Facts : Calories 421, Fat 28.4, SaturatedFat 15.4, Cholesterol 122.5, Sodium 868.3, Carbohydrate 29.4, Fiber 4.3, Sugar 2.3, Protein 13.8

TRIPLE-CHEESE BROCCOLI PUFF



Triple-Cheese Broccoli Puff image

This rich-tasting souffle is always on our Christmas morning menu. Like any puffy souffle, it will settle a bit after you remove the dish from the oven, but the pretty golden top is very attractive. I often add some cubed ham. -Maryellen Hays, Wolcottville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 cup sliced fresh mushrooms
1 tablespoon butter
3 ounces cream cheese, softened
6 large eggs
1 cup 2% milk
3/4 cup biscuit/baking mix
3 cups frozen chopped broccoli, thawed
2 cups shredded Monterey Jack cheese
1 cup 4% cottage cheese
1/4 teaspoon salt

Steps:

  • In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 315 calories, Fat 21g fat (12g saturated fat), Cholesterol 210mg cholesterol, Sodium 578mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

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