Total Time
Prep 25 mins
Cook 15 mins

Freeze them and then cook only as many as you need at one time.

Ingredients Nutrition


  1. Trim crust from bread and flatten with a rolling pin.
  2. Beat cheeses and eggs together.
  3. Spread each piece with cheese mixture.
  4. Roll asparagus spears in bread.
  5. Dip in melted butter or margarine.
  6. Freeze with paper between layers.
  7. To serve, remove from freezer, slice in thirds, and bake for 15 minutes at 375°F to 400°F on a cookie sheet.
Most Helpful

I followed the recipe perfectly and frozen them. These were great, they baked a little quicker in her oven but still turned out great. I used fresh asparagus, but think I will try it with frozen next time. Thanks. Very tasty a keeper.

Dancer^ July 28, 2002

I make these too, but mix 8oz.velvetta and 8oz. of cream cheese w/1T mayo and 1 egg and use can aspargus spears. They fit perfect on the bread and I cut them into 4 pieces before dipping in butter,freeze quickly on a cookie sheet and drop them in ziploc freezer baggies

cyndig January 13, 2005

These certainly taste like they were a lot more work than they actually are. I learned several things from my first try: 1) I used Trader Joes frozen asparagus spears which are very thin and long, so broke them in half and used 3 of the half pieces in each bread. A different brand of fatter spears might be easier. 2) I found that I could only put 1 tablespoon of cheese filling on each bread and still be able to roll it up without it oozeing out. Therefore, I ended up with extra cheese mixture. Next time I will get 3 loaves of bread. 3) I put the first layer of rolls directly on the cookie sheet to freeze, but found that, once frozen, I could not get them off the cookie sheet to cut them in thirds. Next time I will put paper under the first layer in addition to between any additional layers. 4) I threw my cookie sheets of rolls in the freezer overnight. They were frozen so solidly that I could not cut through them. I think I need to try to cut them into smaller pieces when they are only half frozen. All in all, this is a great way to make a large number of very tasty appetizers relatively quickly.

Donna Matthews April 01, 2006