Ham and Asparagus Squares

5 reviews.
  • 20 min prep time
  • 40 min total time
  • 6 ingredients
  • 24 servings


lb fresh thin asparagus spears
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/2
cups finely shredded Swiss cheese (6 oz)
1 1/2
oz thinly sliced prosciutto or deli ham, cut into 1-inch strips
teaspoons olive oil
teaspoon crushed red pepper flakes


  1. 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. 2 If using crescent rolls: Unroll dough on ungreased cookie sheet; press into 11x8-inch rectangle, firmly pressing perforations to seal. With fork, prick crust generously. If using dough sheet: Unroll dough on ungreased cookie sheet; press into 11x8-inch rectangle. With fork, prick crust generously.
  3. 3 Bake 6 to 9 minutes or until light golden brown.
  4. 4 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.
  5. 5 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 6 rows by 4 rows. Serve warm.




Nutrition Information

Recipe Step Photos

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