Prosciutto Asparagus Roll-Ups
Need 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
- 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.