|
|
|
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 squares. Yield: 3 dozen squares. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |