Asparagus Roll-Ups
- Ready In:
- 29mins
- Ingredients:
- 11
- Yields:
-
8 rolls
- Serves:
- 8
ingredients
- 2 tablespoons whipped cream cheese (I used low fat)
- 2 tablespoons mayonnaise (I used fat free)
- 2 tablespoons dry dill weed
- 1 1⁄2 teaspoons chopped sweet onions (I used scallions)
- 1 (8 ounce) can refrigerated crescent dinner rolls (I used low fat)
- 1 -2 slice prosciutto (you can also substitute lean ham)
- 1⁄2 lb trimmed and blanched asparagus spear
- 1 red pepper, cut into thin strips
- 3⁄4 cup parmesan cheese
- 1 egg white
- 1 tablespoon water
directions
- Heat oven to 375.
- Blanch the asparagus and red pepper until slightly undercooked (you will be baking them later so you don't want them mushy). Drain vegetables.
- Using a fork, beat the cream cheese, mayonnaise and dill weed together in a small bowl until smooth. Add the onion and mix thoroughly.
- Separate the dough into eight triangles and spread each with the cream cheese mixture and sprinkle with a small bit of parmesan.
- Cut the prosciutto into thin strips and place onto the prepared dough.
- Add 1-2 asparagus spears and 1 pepper strip to each and roll up and place on ungreased cookie sheet.
- In a small bowl, beat the egg white and water. Brush onto the roll-ups.
- Bake for 12-14 minutes or until golden. Cheese will be HOT! Allow them to sit on the cookie sheet for a minute or so before serving.
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RECIPE SUBMITTED BY
MilanzMom
Schererville, Indiana