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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 25 |
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Ingredients:
2 cup(s) water |
24 fresh asparagus spears (about 1 pound), trimmed |
1 8-ounce package(s) reduced-fat cream cheese |
1/2 teaspoon(s) salt |
1 package(s) (17-1/4 ounces) frozen puff pastry dough, thawed |
1/4 cup(s) egg substitute |
Directions:
1. • 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.
2. • 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.
3. • 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.
4. • 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.
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