• 24servings
  • 40minutes
  • 70calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 lb fresh thin asparagus spears

  2. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

  3. 1 1/2 cups finely shredded Swiss cheese (6 oz)

  4. 1 1/2 oz thinly sliced prosciutto or deli ham, cut into 1-inch strips

  5. 2 teaspoons olive oil

  6. 1/4 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.

  2. On ungreased cookie sheet, unroll dough; press into 11x8-inch rectangle, firmly pressing perforations to seal. With fork, prick crust generously.

  3. Bake 6 to 9 minutes or until light golden brown. Sprinkle with 1/2 cup of the cheese; top with prosciutto strips. Sprinkle with remaining 1 cup cheese. Arrange cooked asparagus spears in rows over cheese, alternating tips. Brush with oil; sprinkle with pepper flakes.

  4. Bake 5 to 7 minutes longer or until edges of crust are deep golden brown and cheese is melted. Cool 5 minutes. With serrated knife, cut into squares. Serve warm.


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