Directions:
- • In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside.
- • Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.
- • Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.
- • Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm. Yield: 28 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.12 Kcal (143 kJ) | ||
| Calories from fat | 15.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 6% | |
| Sodium | 108.82mg | 5% | |
| Potassium | 76.66mg | 2% | |
| Total Carbs | 2.14g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.53 Kcal (287 kJ) | ||
| Calories from fat | 32.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 3% | |
|---|---|---|---|
| Cholesterol | 37.02mg | 6% | |
| Sodium | 218.55mg | 5% | |
| Potassium | 153.97mg | 2% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 2.87g | 6% | |
| Dietary Fiber | 0.74g | 1% | |
| Protein | 4.91g | 5% | |
| Vitamin C | 2.2mg | 2% | |
| Iron | 0.9mg | 2% | |
| Calcium | 55.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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