“Adapted from a recipe in my Best of Country Cooking Cookbook collection. This quick pizza-like dish is great for an appetizer, or for a luncheon or light dinner. If garlic butter crescent rolls are available, I use 1 clove garlic; if not available, I use plain crescent rolls and 2 cloves garlic. I make this frequently for Sunday afternoon get-togethers. Since we go to church on Sunday mornings, I prepare everything the night before: I bake the crust, sauté ingredients and assemble everything, cover and refrigerate. When I get home from church all I have to do is take it out of the fridge and put it in the oven just until warmed through and cheese is melted. Couldn't be easier!”
READY IN:
30mins
SERVES:
36
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
  2. Cut asparagus into 1-in. pieces; set the tips aside.
  3. Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
  4. Add asparagus tips, mushrooms (if using) and pepper; sauté 1-2 minutes longer or until asparagus is tender.
  5. Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
  6. Bake at 375F for 6-8 minutes or until lightly browned.
  7. Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
  8. Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
  9. Yield: 3 dozen.

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