|Source||Mary Szymkowiak (1994)|
|Prep time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
Wash asparagus and trim off ends; cut spears in half. Steam asparagus briefly to soften. Unroll crescent roll dough and separate into triangles on cookie sheets that have been lined with foil. Place one or two ham strips on dough triangle, top with 2 short asparagus spears and a pinch of cheese. Roll mixture up in each dough triangle and pinch edges to hold. Bake in 375° oven for 15 to 20 minutes.
If desired, prepare soup according to directions on can and drizzle over rolls just before serving.
These can be served as hors d’oeuvres or with soup or salad as a quick supper. I usually make 2 batches. Leftovers make great snacks or lunches when warmed in the microwave.