I found this recipe in a 2002 Pittsburgh newspaper and adapted it just a bit to suit my family's tastes. The original called for canned asparagus (YUCK!), but I used fresh and just blanched them quickly in boiling water before baking. It's very easy and quite good! I hope you try it!
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Units: US | Metric
- 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
- 1Heat oven to 375.
- 2Blanch the asparagus and red pepper until slightly undercooked (you will be baking them later so you don't want them mushy). Drain vegetables.
- 3Using a fork, beat the cream cheese, mayonnaise and dill weed together in a small bowl until smooth. Add the onion and mix thoroughly.
- 4Separate the dough into eight triangles and spread each with the cream cheese mixture and sprinkle with a small bit of parmesan.
- 5Cut the prosciutto into thin strips and place onto the prepared dough.
- 6Add 1-2 asparagus spears and 1 pepper strip to each and roll up and place on ungreased cookie sheet.
- 7In a small bowl, beat the egg white and water. Brush onto the roll-ups.
- 8Bake 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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Nutritional Facts for Asparagus Roll-Ups
Serving Size: 1 (94 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 164.9
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 2.8 g
- Cholesterol 26.1 mg
- Sodium 344.1 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 2.0 g
- Sugars 2.5 g
- Protein 7.9 g
The following items or measurements are not included: