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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 (8-ounce) cans 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 (4 ounces) shredded mozzarella cheese |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. Unroll crescent rolls, and press dough into an ungreased 15- x 10-inch jellyroll pan, pressing to seal perforations.
2. Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.
3. Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add minced garlic, and sauté 2 minutes.
4. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.
5. Add asparagus pieces to skillet; sauté 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; sauté 1 to 2 minutes or until tender.
6. Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.
7. Bake asparagus mixture on lower oven rack at 375° for 6 to 8 minutes or until cheese melts. Cut into squares.
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