14
fresh asparagus spears (about 4 oz), trimmed to about 6 inches
1/4
cup thinly sliced red onion
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup shredded Asiago cheese (2 oz)
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Steps
1
Heat oven to 400°F. Grease large cookie sheet. Unroll dough on cookie sheet. Press to 14x8-inch rectangle. Fold both long sides over about 1/2 inch to form rim, pressing to seal. Bake 8 minutes.
2
Spread dough with pesto. Arrange asparagus and onion on dough. Sprinkle with cheeses.
3
Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Cut crosswise into 14 (1-inch) strips. Cut in half lengthwise to make 28 pieces. Serve warm or cool.
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Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.
Store unused pesto in the refrigerator. Use later for pastas, soups or sandwiches.
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