Asparagus Roll-Ups

"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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Ready In:
29mins
Ingredients:
11
Yields:
8 rolls
Serves:
8
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ingredients

  • 2 tablespoons whipped cream cheese (I used low fat)
  • 2 tablespoons mayonnaise (I used fat free)
  • 2 tablespoons dry dill weed
  • 1 12 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)
  • 12 lb trimmed and blanched asparagus spear
  • 1 red pepper, cut into thin strips
  • 34 cup parmesan cheese
  • 1 egg white
  • 1 tablespoon water
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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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