Looking for a fancy, but easy appetizer? These Prosciutto Asparagus Roll-Ups are the perfect appetizer or side for your Easter dinner or Mother’s Day brunch this spring!
INGREDIENTS TO TRY
In this recipe you’ll find the following:
- Asparagus
- Prosciutto
- White cheddar cheese
- Garlic and herb olive oil (this really changes the game!)
The fun thing about this recipe is how versatile it can be. Try some of these ingredients to make it your own:
- Pepperoni
- Sun-dried tomatoes
- Havarti cheese
- Spinach dip
- Broccoli
- Bacon
- Cream cheese
- Ham
- Corned beef
- Caramelized onions
- Buffalo chicken dip
Comment below and share what was wrapped in yours!
TIPS AND TRICKS
- Steam your asparagus for 8-10 minutes, then submerge in an ice bath to stop the cooking process. This will keep your asparagus having the perfect texture after they’re done baking.
- Brush a flavored olive oil (I used Sonoma Gourmet’s garlic and herbs) on the inside of the of the roll-up so the other ingredients can bake in that flavor.
- Give the crescent roll a pinch on the crease to keep them rolled tight before placing in the oven.
- Parchment paper is best to bake on, as the crescent rolls and cheese won’t stick like they might on foil or bare cookie sheet.
PROSCIUTTO ASPARAGUS ROLL-UPS: IT’S AN ART
Since your dough will be chilled, it’s best to let them sit out about 20-30 minutes at room temperature before using. Once your crescent is all wrapped up, give the crease a good pinch, so it doesn’t have the chance of coming unraveled before it puffs up while baking. You’ll also want to be sure you brush the top and sides with an oil or butter to give it the golden brown, crispy texture.
Prosciutto Asparagus Roll-Ups
Ingredients
- 1 can Pillsbury Crescent Rolls (8 count)
- 24 asparagus spears
- 1/4 cup water
- 8 slices prosciutto
- 8 slices white cheddar cheese
- 3 tbsp olive oil
- 1 tsp lemon juice
- garlic salt
Instructions
- In a large pan over medium heat, heat 1 tbsp oil and water.
- When oil and water are hot, add asparagus and allow to steam for 8-10 minutes, or until asparagus are bright green in color.
- While asparagus are cooking, prepare an ice bath large enough for all asparagus to submerge.
- Remove asparagus from pan and submerge in ice bath for 5 minutes.
- Remove asparagus from ice bath, pat dry with a towel, and toss in lemon juice.
- Preheat oven to 400°F.
- Remove crescent rolls from tube and separate at scored lines.
- Brush top of crescent roll with olive oil, add 1 slice of cheese, 1 slice of prosciutto, and 3 asparagus spears.
- Roll up crescent roll, starting with the larger end. Once rolled, pinch closed.
- Place crescent roll on prepared baking sheet and repeat with the remaining ingredients. Place each prepared roll 1 1/2 – 2" apart.
- Brush the top of each crescent roll with oil and a sprinke of garlic salt.
- Bake for 10-12 minutes, or until crescent rolls are golden brown in color.
- Remove from oven and allow to cool for 3-5 minutes.
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