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Preparation Time : 10
Cook Time : 20
Total Time : 30
1cup sweet onion, chopped
1 -2 garlic clove, minced
1lb fresh asparagus, trimmed
1⁄4 teaspoon pepper
1ounce roasted red pepper, chopped (optional)
1cup mushroom , sliced (optional)
2 (8 ounce) tubes refrigerated crescent dinner rolls, garlic butter flavor
4ounces part-skim mozzarella cheese, shredded
4ounces swiss cheese, shredded
In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
Cut asparagus into 1-in. pieces; set the tips aside.
Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
Add asparagus tips, mushrooms (if using) and pepper; sauté 1-2 minutes longer or until asparagus is tender.
Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
Bake at 375F for 6-8 minutes or until lightly browned.
Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
Yield: 3 dozen.
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