Springtime spears rest atop smoky prosciutto from the deli and crescent dinner roll dough in this striking appetizer.
lb fresh thin asparagus spears
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
cups finely shredded Swiss cheese (6 oz)
oz thinly sliced prosciutto or deli ham, cut into 1-inch strips
teaspoons olive oil
teaspoon crushed red pepper flakes
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.
On ungreased cookie sheet, unroll dough; press into 11x8-inch rectangle, firmly pressing perforations to seal. With fork, prick crust generously.
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.
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.
Prosciutto is very thinly sliced. When you open the package, separate the paper-thin slices carefully.
Experiment with other finely shredded cheeses like parmesan or Romano for a different flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.