The Barefoot Cook

Asparagus & Cheese Rolls

As usual I went to the farmer's market today for fresh produce. This time of year is the best for locally grown asparagus. I was searching recipes online and found this one Snakes in a Blanket
Of course I can never follow a recipe as directed, I have to make it better! Here's what I came up with...ENJOY!

1 can (10oz) Pillsbury Garlic Flavored Crescent Rolls
4 sliced Provolone cheese, cut in half
4 slices Domestic Swiss Cheese, cut in half
8 Asparagus Spears, trimmed and cut in half (I think next time I will use 2 spears for each roll)
Lemon Extra Virgin Olive Oil for drizzling
Drogheria & Allmentari all natural Sicilian Bread Dipping Mix grinder (I found this in the olive oil section at the grocery store)

1. Preheat oven to 350 degrees. Lightly grease a metal baking sheet.
2. Unroll and separate dough into 8 triangles. Place one piece of provolone cheese, Swiss cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart. 
3. Bake in preheated oven until lightly brown, 13 to 18 minutes. Drizzle with lemon olive oil and grind the Sicilian spices over the top.
4. Serve warm.

4 servings, 2 rolls per person.


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