Monday, April 6, 2015

Asparagus Mozzarella Rolls

 This recipe comes from my sister-in-law, and is now considered a staple at any brunch in our family. I recently served these Asparagus Mozzarella Wraps at Havyn's Ballerina Birthday Party, where they were quickly gobbled up. They are so easy and very tasty!

Normally, I use uncooked asparagus and simply let them cook during the baking process. But this time around I tried sautéing the asparagus for a few minutes prior to baking, and was much more satisfied with the final flavor and texture. 


Bunch of fresh asparagus
Block of mozzarella cheese (or any cheese really!)
Package of uncooked crescent roll dough
Garlic, salt, pepper, olive oil if sautéing asparagus first

1) Prep by rinsing and trimming your asparagus. I usually cut off the bottom 1-2 inches of each stem. Slice your cheese into 1/4 inch thick slices and set aside.

2) Saute asparagus - I use a teaspoon or two of olive oil and then season with garlic powder, salt and pepper. Cook on medium-high for five minutes, or until starting to soften. Be sure not to overcook, as they will cook more during the baking process. If you're short on time, skip this step completely! 

3) Stack a piece of cheese and 2-3 stalks of asparagus in the center of one uncooked crescent roll, as pictured. Wrap the crescent roll tightly, trying to tuck the edges in so that as much of the cheese is covered as possible. (this will keep all that gooey yumminess inside your wrap!) 

4) Place on baking sheet and follow crescent roll baking instructions. (usually 350 for 12-14 minutes)

5) Remove from oven and serve immediately. These are yummiest when they are soft & warm!

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