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Ham and Asparagus Squares

(44)
  5 reviews
  • 20 min prep time
  • 40 min total time
  • 6 ingredients
  • 24 servings
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Pillsbury® Crescents or dough sheets make the tender, flaky crust in an easy appetizer recipe that will wow your family and guests.

Ingredients

1/2
lb fresh thin asparagus spears
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

Steps

  • 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.
  • 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

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
7%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
110mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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