Crescent Roll Asparagus Spirals - olive oil

Method

• Preheat oven to 375 degrees F.
• Cut or break the tough bottoms off the asparagus stalks.
• Open your can of dough and lay out the dough on a work surface.
• Take 1 triangle of dough and cut it directly down the middle making 2 equal-sized parts.
• (If making more than 16 asparagus spirals you can cut 1 triangle into more piecesthis will make the dough on the spiral thinner.)
• Starting at the tip of an asparagus stalk, gently press and wrap one end of the crescent roll dough strips into the top until its secured.
• Slowly spin the asparagus stalk allowing the dough to spiral around the stalk.
• Continue until all dough has been wrapped around.
• Do this until all of the asparagus stalks have been wrapped.
• Place all wrapped asparagus on a foil lined baking sheet.
• Lightly drizzle olive oil over the tips of asparagus.
• (You just need a little bit!)
• Season with salt and pepper.
• Cover with grated Pecorino cheese.
• (You really can use any cheese you want.
• I had Pecorino because my idol Giada De Laurentiis told me to buy some!
• She always has the prettiest nails ...)
• Bake for 11-13 minutes (follow the baking directions on the crescent roll package), or until bottoms are golden brown.
• Be sure to watch because the bottoms will get much darker than the tops.
• Serve hot!
• ENJOY!