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Asparagus Ham Spirals
Ingredients:
8 fresh asparagus spears trimmed
1 tube (8 oz.) refrigerated crescent rolls
1 carton (8 oz.) spreadable chive-and-onion cream cheese
4 thin rectangular slices deli ham
2 Tbs. butter, melted
1/4 tsp. garlic powder
8 fresh asparagus spears trimmed
1 tube (8 oz.) refrigerated crescent rolls
1 carton (8 oz.) spreadable chive-and-onion cream cheese
4 thin rectangular slices deli ham
2 Tbs. butter, melted
1/4 tsp. garlic powder
Directions:
Place asparagus in a skillet; add 1/2" of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. Separate crescent dough into 4 rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4" of edges. Top each with ham, leaving 1/4" uncovered on 1 long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal. Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375 for 10-12 minutes or until golden brown. Makes 28 appetizers.
Place asparagus in a skillet; add 1/2" of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. Separate crescent dough into 4 rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4" of edges. Top each with ham, leaving 1/4" uncovered on 1 long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal. Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375 for 10-12 minutes or until golden brown. Makes 28 appetizers.
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