Total Time
45mins
Prep 25 mins
Cook 20 mins

Here is a dish that turns lunch into luncheon! Quick, easy, inexpensive. Good enough for mother-in-law!

Ingredients Nutrition

  • 8 ounces fresh asparagus, lightly sauted
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 (4 1/2 ounce) cans deviled ham
  • 13 cup dry sherry (or milk)
  • 1 (10 ounce) package refrigerated biscuits

Directions

  1. Preheat oven to 375 degrees F.
  2. Roll or pat out each biscuit into an oval shape about 4x3-inches.
  3. Spread two tbls. deviled ham over center of each biscuit.Top with an asparagus spear and fold ends of dough over the asparagus so that they overlap.
  4. Fasten with a wooden pick.
  5. Place biscuits on an ungreased baking sheet and bake 15 minutes or until golden brown.
  6. While biscuits bake, combine soup and sherry. Heat to boiling, lower heat and simmer 2-3 minutes, stirring occasionally.
  7. Serve sauce over roll-ups.
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