Creamy Asparagus Rolls


1 package reduced-fat crescent rolls

1 lb. asparagus, woody stems removed

3 oz. fat-free cream cheese

1/2 cup cheddar cheese, grated

1 teaspoon lemon juice

1/4 teaspoon salt and pepper, if desired

1 egg, lightly beaten


Preheat oven to 400°F.  Combine cream cheese, shredded cheese, lemon juice, and salt and pepper in a small bowl.  Steam asparagus until tender and dry with paper towels.  Roll out crescent rolls and separate at the seams.  Spread about 1 teaspoon of cheese mix across the wide end of the triangle.  Add 2 spears of asparagus and roll-up.  Place rolls on a cookie sheet and brush tops with egg wash.  Bake for 10 minutes or until golden brown.


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