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Categories:
rolls butter salt garlic butter sweet onion fresh garlic fresh asparagus salt Parmesan cheese Swiss cheese
Viewed: 14 - Published at: 9 years agoIngredients
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 2 tablespoons melted butter
- 14 teaspoon salt
- 12 teaspoon garlic powder (optional)
- 3 -4 tablespoons butter
- 1 large sweet onion, chopped
- 1 -2 tablespoon minced fresh garlic
- 1 12 lbs fresh asparagus (can use less)
- salt and black pepper
- 14 cup grated parmesan cheese
- 2 12 cups swiss cheese, grated (or use mozzarella cheese)
Method
- Set oven to 375F (oven rack set to the lowest bottom position).
- Prepare an ungreased a 15 x 10-inch jelly-roll pan.
- Unroll the crescent rolls and press into the pan, pressing edges to seal the perforations.
- Brush the crescent crust with melted butter and then sprinkle with garlic powder (if using) and a small amount of salt.
- Bake for about 6-8 minutes (bottom oven rack) or until lightly browned.
- In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes.
- Snap off the tough ends of the asparagus, then cut into 1-inch pieces.
- Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender.
- Season with a small amount of salt and pepper to taste.
- Spoon the asparagus/onion mixture over the partially-baked crescent crust.
- Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese (any amount desired).
- Return to oven and bake for about 8 minutes in a 375F oven, or until the cheese is well melted.
- Delicious!
