- 2 (8-ounce) cans refrigerated crescent rolls
- 3 tablespoons butter or margarine
- 1 Vidalia onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh asparagus
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 cup (4 ounces) shredded Swiss cheese
How to Make It
Unroll crescent rolls, and press dough into an ungreased 15- x 10-inch jellyroll pan, pressing to seal perforations.
Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.
Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add minced garlic, and sauté 2 minutes.
Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.
Add asparagus pieces to skillet; sauté 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; sauté 1 to 2 minutes or until tender.
Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.
Bake asparagus mixture on lower oven rack at 375° for 6 to 8 minutes or until cheese melts. Cut into squares.