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Asparagus and Prosciutto Crescent Rolls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Yield: 8 servings

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  • 1 lb. fresh asparagus
  • 1 (8 oz.) tube reduced fat crescent rolls
  • 4 slices prosciutto, cut in half
  • 1 egg, whisked with 1 tablespoon water
  • 1 tablespoon everything bagel seasoning.
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

  2. Bring a pot of water to a boil. Cut the woody end of the asparagus off. Add the good asparagus to the boiling water and cook for 5 minutes.

  3. Add the asparagus to an ice bath to stop the cooking process. Drain the asparagus and place on a paper towel to dry.

  4. Open the crescent rolls and separate into the 8 pre-cut pieces.

  5. Wrap the prosciutto around 3 pieces of asparagus. Place it onto the wide end of the crescent roll then roll it up towards the narrow end and place it onto the baking sheet. Repeat with the remaining 7 crescent rolls.

  6. Brush the egg wash onto each crescent roll then sprinkle on the everything bagel seasoning.

  7. Bake 9-12 minutes, until the crescent rolls are golden.