Prep 15 mins
Cook 14 mins
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!
- 29.58 ml whipped cream cheese (I used low fat)
- 29.58 ml mayonnaise (I used fat free)
- 29.58 ml dry dill weed
- 7.39 ml chopped sweet onions (I used scallions)
- 226.79 g can refrigerated crescent dinner rolls (I used low fat)
- 1-2 slice prosciutto (you can also substitute lean ham)
- 226.79 g trimmed and blanched asparagus spear
- 1 red pepper, cut into thin strips
- 177.44 ml parmesan cheese
- 1 egg white
- 14.79 ml water
- 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.