Crescent Roll Asparagus Food

ASPARAGUS ROLL UPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a baking sheet.
• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• When bacon is cool, crumble and set aside in a bowl.
• Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
• Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
• Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
• Spread cream cheese mixture evenly over each slice of bread.
• Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
• Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

ASPARAGUS AND HAM CRESCENT BUNDLES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
• Remove woody ends from asparagus spears; discard. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
• Cut ham slices in half; wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
• On large cutting board, unroll dough; separate dough into 8 triangles. Crumble and press a generous tablespoon Boursin™ cheese onto bottom wide end of dough. Place one asparagus and ham bundle on wide end of dough, and roll dough into crescent shape; place on cookie sheet. (Ends of asparagus will stick out of both ends of dough.) Repeat for remaining bundles.
• In small bowl, mix bread crumbs, Parmesan cheese and olive oil; mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
• Bake 14 to 19 minutes or until deep golden brown. Remove from cookie sheet to serve. Serve immediately.

CHICKEN AND ASPARAGUS ROLLS

Steps:

• Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
• Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

EASY CHICKEN CRESCENT ROLL UPS

Steps:

• Blend together first four ingredients.
• Separate crescent rolls into triangles.
• Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
• Lightly roll in melted butter then roll in crushed croutons.
• Place on un-greased cookie sheet and bake at 350 for 20 minutes.
• If desired, serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the crescent rolls. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS ROLLS

Steps:

• Preheat oven to 400*.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
• Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
• Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.

BRIE BITES WITH BACON AND ASPARAGUS

Steps:

• Preheat oven to 375°.
• In a large skillet over medium heat, cook bacon until crispy, about 10 minutes. Drain bacon on paper towels and leave a couple tablespoons of bacon fat in the skillet.
• Add asparagus to skillet and cook until asparagus is bright green and only slightly tender. Season with salt and pepper then remove from skillet and squeeze lemon juice on top.
• Chop bacon and asparagus into bite-size pieces. Set aside.
• Trim rind off of brie with a sharp knife and then cut brie into small square pieces, about 1-inch wide.
• On a lightly floured surface, unroll crescent dough into a large rectangle. Pinch together any seems that have opened. Cut dough into 24 squares.
• Spray a 24-cup mini muffin tin with cooking spray. Place a crescent square into each muffin cup then fill with brie, cooked bacon, and asparagus.
• Bake until crescent is golden (not burnt), and cheese is bubbling and melting over, about 15 minutes.
• Serve immediately.

CHEESE, PROSCIUTTO AND ASPARAGUS CRUSTED BUNDLES

Steps:

• Asparagus -- Pre cook the asparagus just 1 1/2 minutes in the microwave just lay flat on a paper towel and cover with a damp paper towel. Just to get a head start.
• Rolls -- Spread out the crescent rolls and press the pre cut seems together to form one large sheet. Cut in half top to bottom and then cup each half in 3 strips. Spread with some of the boursin or herb cheese. (Thin layer, not heavy).
• Wrap -- 4-5 asparagus spears with prosciutto. I like to alternate the spears going in different directions to make sure they cook evenly. Then wrap in the strips of crescent rolls a spiral pattern around the asparagus and prosciutto. Make sure you leave the tips and the very ends open (a inch or more) but the rest should be wrapped with the crescent roll.
• Bake -- Place the wrapped asparagus bundles on a cookie sheet lined with foil or parchment paper. Melt the butter in the microwave and brush with butter. Sprinkle with parmesan and bake in a 400 degree oven for 14-16 minutes until golden brown.

CRESCENT ROLL ASPARAGUS

Steps:

• 1. Cut the rolled out crescents into strips.
• 2. Sprinkle cheese onto the rolled out crescents.
• 3. Wrap a strip around each washed asparagus.
• 4. Bake till golden, per instructions on package.

ASPARAGUS AND SMOKED SALMON ROLLS

Steps:

• Blanch the asparagus spears in simmering water for 2-3 minutes, then drain and refresh under cold water. Cut the asparagus spears in half.
• Remove the crusts from the bread. Combine the cream cheese and flavoured salt and mash together until creamy.
• Spread each bread slice with a generous layer of cream cheese. Arrange a strip of the smoked salmon along the centre of each slice and top with an asparagus spear.
• Roll up tightly, cover with cling film and chill for at least 30 minutes.
• To serve, cut the rolls in half on the angle and arrange on a serving platter.

ASPARAGUS AND CHEESE CRESCENT ROLLS

Steps:

• Preheat oven to 400°F.
• Combine cream cheese, cheddar or jack cheese, lemon juice, bacon, if using, salt and pepper.
• Steam asparagus until crisp tender. Dry thoroughly on paper towels.
• Roll out crescent rolls and separate at the seams. Brush about 1 teaspoon of the cream cheese filling across the wide end of each triangle. Add 2 spears of asparagus and roll up in the classic "crescent" shape.
• Place each roll on a cookie sheet and brush top of each roll with some of the egg wash.
• Bake for 10 minutes or until golden brown.