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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here is a dish that turns lunch into luncheon! Quick, easy, inexpensive. Good enough for mother-in-law! Ingredients:
8 ounces fresh asparagus, lightly sauted |
1 (10 3/4 ounce) can cream of mushroom soup |
2 (4 1/2 ounce) cans deviled ham |
1/3 cup dry sherry (or milk) |
1 (10 ounce) package refrigerated biscuits |
Directions:
1. Preheat oven to 375 degrees F.
2. Roll or pat out each biscuit into an oval shape about 4x3-inches.
3. Spread two tbls. deviled ham over center of each biscuit.Top with an asparagus spear and fold ends of dough over the asparagus so that they overlap.
4. Fasten with a wooden pick.
5. Place biscuits on an ungreased baking sheet and bake 15 minutes or until golden brown.
6. While biscuits bake, combine soup and sherry. Heat to boiling, lower heat and simmer 2-3 minutes, stirring occasionally.
7. Serve sauce over roll-ups.
8. Any one of the following is a good tag-a-long to this recipe:.
9. Mediterranean Chopped Salad Mediterranean Chopped Salad.
10. Italian Potato Salad Italian Potato Salad.
11. Strawberry Cucumber Salad Strawberry Cucumber Salad.
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