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2 (8-ounce) packages refrigerated crescent rolls
3 tablespoons butter or margarine
1 Vidalia onion, chopped
2 garlic cloves, minced
1 pound fresh asparagus
1/4 teaspoon pepper
1 cup shredded Mozzarella cheese
1 cup shredded Swiss cheese

Unroll crescent rolls and press onto ungreased 15x10-inch
jellyroll pan, pressing to seal perforations. Bake on lower oven
rack at 375 degrees for 6-8 minutes or until lightly brown. Melt butter
in a large skillet over medium-high heat; add onion and saute 5
minutes. Add garlic and saute for 2 minutes. Snap off tough ends
of asparagus. Cut asparagus into 1-inch pieces, reserving tips.
Add asparagus to skillet; saute 4-6 minutes until crisp-tender.
Add pepper and tips; saute 1-2 minutes. Spoon asparagus mixture
onto prepared crust; sprinkle with cheeses. Bake on lower oven
rack at 375 degrees for 6-8 minutes or until cheese melts. Cut into

Yield: 3 dozen squares.

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