“I found this recipe in a 2002 Pittsburgh newspaper and adapted it just a bit to suit my family's tastes. The original called for canned asparagus (YUCK!), but I used fresh and just blanched them quickly in boiling water before baking. It's very easy and quite good! I hope you try it!”
8 rolls

Ingredients Nutrition

  • 29.58 ml whipped cream cheese (I used low fat)
  • 29.58 ml mayonnaise (I used fat free)
  • 29.58 ml dry dill weed
  • 7.39 ml chopped sweet onions (I used scallions)
  • 226.79 g can refrigerated crescent dinner rolls (I used low fat)
  • 1-2 slice prosciutto (you can also substitute lean ham)
  • 226.79 g trimmed and blanched asparagus spear
  • 1 red pepper, cut into thin strips
  • 177.44 ml parmesan cheese
  • 1 egg white
  • 14.79 ml water


  1. Heat oven to 375.
  2. Blanch the asparagus and red pepper until slightly undercooked (you will be baking them later so you don't want them mushy). Drain vegetables.
  3. Using a fork, beat the cream cheese, mayonnaise and dill weed together in a small bowl until smooth. Add the onion and mix thoroughly.
  4. Separate the dough into eight triangles and spread each with the cream cheese mixture and sprinkle with a small bit of parmesan.
  5. Cut the prosciutto into thin strips and place onto the prepared dough.
  6. Add 1-2 asparagus spears and 1 pepper strip to each and roll up and place on ungreased cookie sheet.
  7. In a small bowl, beat the egg white and water. Brush onto the roll-ups.
  8. Bake for 12-14 minutes or until golden. Cheese will be HOT! Allow them to sit on the cookie sheet for a minute or so before serving.

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