• 8servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound asparagus, cleaned and trimmed

  2. 1 tube crescent rolls

  3. 4 oz cream cheese, softened

  4. 2 T ricotta cheese

  5. 2 T parmesan cheese, grated

  6. 1 T milk

  7. 2 slices bacon, fried to crispy and crumbled Garlic powder, salt and pepper to taste

  8. 1 T melted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375. Cut asparagus spears into 1 inch pieces. Cook in boiling salted water for no more than five minutes, then immerse in ice bath to cease cooking. Meanwhile, combine cheeses, milk, bacon and seasonings in small bowl. Roll out crescent dough and separate into triangles. Grease baking sheet with non stick spray and set individual triangles about 1 1/2 inches apart on tray. Place 1 t of cheese mixture in center of each roll. Top with asparagus pieces (2-3 works best) and another teaspoon of cheese mixture. Bring up three corners of each roll and twist to seal. Pinch any open dough edges to seal. Brush melted butter on each purse and sprinkle with breadcrumbs. Bake for 15 minutes until golden brown. Serve immediately. Garnish plate with any asparagus tips that may be leftover.


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