Description
I saw these at a surprise birthday party a few years ago and just stored the image in the memory banks for a while. I’m so glad I decided to make them again because they really are delicious! Who doesn’t love a good crescent rolled anything? This twist is definitely helpful to get your kids or meat eatin’ husbands to eat their veggies.
And guess what else? They’re LOW FAT!
Ingredients
- 16 Large Stalks Fresh Asparagus
- 8 ounces, weight Canned Reduced-Fat Crescent Roll Dough
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ cups Shredded Pecorino Cheese (Parmesan Works Nicely As Well)
- Salt And Pepper, to taste
Preparation
Preheat oven to 375°F.
Cut or break the tough bottoms off the asparagus stalks.
Open your can of dough and lay out the dough on a work surface. Take 1 triangle of dough and cut it directly down the middle making 2 equal-sized parts. (If making more than 16 asparagus spirals you can cut 1 triangle into more pieces—this will make the dough on the spiral thinner.)
Starting at the tip of an asparagus stalk, gently press and wrap one end of the crescent roll dough strips into the top until it’s secured. Slowly spin the asparagus stalk allowing the dough to spiral around the stalk. Continue until all dough has been wrapped around.
Do this until all of the asparagus stalks have been wrapped.
Place all wrapped asparagus on a foil lined baking sheet.
Lightly drizzle olive oil over the tips of asparagus. (You just need a little bit!)
Season with salt and pepper.
Cover with grated Pecorino cheese. (You really can use any cheese you want. I had Pecorino because my idol Giada De Laurentiis told me to buy some! She always has the prettiest nails …)
Bake for 11-13 minutes (follow the baking directions on the crescent roll package), or until bottoms are golden brown. Be sure to watch because the bottoms will get much darker than the tops. Serve hot!
ENJOY!!
