Ham and Asparagus Squares

Pillsbury® Crescents or dough sheets make the tender, flaky crust in an easy appetizer recipe that will wow your family and guests.

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Servings 24

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( 44 ) Ratings

44 Ratings

5 Stars

4 Stars 12%

3 Stars

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1 Stars

Member Reviews ( 6 )

71a629e0-7c38-44c3-bfb0-0f786efc45dd

ingredients 6
Prep Time 20 min
Total Time 40 min

Ingredients

1/2: lb fresh thin asparagus spears

1: 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

2: teaspoons olive oil

1/4: teaspoon crushed red pepper flakes

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Directions

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 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 Bake 6 to 9 minutes or until light golden brown.
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 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.

EXPERT TIPS

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Expert Tips

Prosciutto is very thinly sliced. When you open the package, separate the paper-thin slices carefully. Running a table knife between layers helps separate them.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 70
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 1/2g 1/2% ),
Cholesterol: 5mg; 5%;
Sodium: 110mg; 110%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 0%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bert_Cooker

report Posted Jun. 3, 2011 8:43 AM

My son and his mother are not big fans of the vegatable, however they both liked this and would eat it again if made. I actually took it a step farther and sprinkled the top with a romanoe & Parmesian grated cheese foir a little more salty ness.

michaela499

report Posted Apr. 19, 2011 1:53 PM

very easy and light.even my kids loved it,will makeit many times

dennybug1234

report Posted Apr. 18, 2011 8:06 AM

Delicious!! This was very good, easy and everyone in my family loved it. I will definitely make this again and pass out the recipe.

Fionoir

report Posted Apr. 5, 2011 8:26 PM

Very yummy! I also never boil asparagus, lightly steam or roast as suggested by the previous reviewer. I loved the lightly nutty flavor and the salty procuttio

jicecube

report Posted Apr. 5, 2011 6:56 PM

Yummy - love it! Except I never boil asparagus, I prefer to roast it with a drizzle of olive oil, salt and pepper until crisp tender.