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Ingredientes
- 2 can refrigerated crescent rolls - (8 ounce ea)
- 3 Tbsp. butter or possibly margarine
- 1 x Vidalia onion minced
- 2 x garlic cloves chopped
- 1 lb fresh asparagus
- 1/4 tsp freshly-grnd black pepper
- 1 c. shredded mozzarella cheese - (4 ounce)
- 1 c. shredded Swiss cheese - (4 ounce)
Direcciones
- Unroll crescent rolls, and press dough into an ungreased 15- by 10-inch jellyroll pan, pressing to seal perforations.
- Bake on lower oven rack at 375 degrees for 6 to 8 min or possibly till lightly browned.
- Heat butter in a large skillet over medium-high heat; add in onion, and saute/fry 5 min. Add in chopped garlic, and saute/fry 2 min.
- Snap off tough ends of asparagus. Cut asparagus into 1-inch pcs, and reserve tips.
- Add in asparagus pcs to skillet; saute/fry 4 to 6 min or possibly till crisp-tender. Add in pepper and asparagus tips; saute/fry 1 to 2 min or possibly till tender.
- Spoon asparagus mix onto prepared crust; sprinkle with cheeses.
- Bake asparagus mix on lower oven rack at 375 degrees for 6 to 8 min or possibly till cheese melts. Cut into squares.
- This recipe yields 3 dozen.
- Yield: 3 dozen
