Ingredients Jump to Instructions ↓

  1. 1 cup chopped sweet onion

  2. 3 tablespoons butter

  3. 2 garlic cloves, minced

  4. 1 pound fresh asparagus, trimmed

  5. 1/4 teaspoon pepper

  6. 2 tubes (8 ounces each ) refrigerated crescent rolls

  7. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  8. 1 cup (4 ounces) shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender. Press dough into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 6-8 minutes or until lightly browned. Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares. Yield: 3 dozen.


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