Asparagus plus crescent rolls equal the best puff pastry appetizers for any meal or party! Asparagus Crescent Rolls are so tasty and a snap to make. And a bonus: they make eating your vegetables a whole lot more fun!
What’s in Crescent Rolls with Asparagus?
Wrapping asparagus in cheesy crescent rolls changes everything! Hum-drum veggies turn into treats nobody can get enough of. Note to self: Fix more than you think you’ll need. These will go like hotcakes!
- Crescent Roll Dough: The perfect easy appetizer hack! This pre-made dough makes this appetizer super easy!
- Cheese: Parmesan cheese coats the crescent rolls for a crispy, tangy flavor, while mozzarella cheese is melted on top for a creamy, crispy topping.
- Seasoning Salt: Adds extra flavor to these crescent rolls!
- Asparagus: The star of the show! Crispy, earthy, and subtly sweet. They make this feel healthy!
Pro Tip: Check out my recipe to make your own Homemade Crescent Rolls!
Variations on Asparagus Wrapped in Crescent Rolls
From time to time, I add prosciutto to these baked appetizers. It makes them more flavorful, more filling, and more elegant; in my book, that’s a win-win-win!
To add prosciutto into this recipe, just lay a slice of it out on each crescent roll wedge, top with the asparagus, and roll. If the prosciutto is large, you may need to cut each slice in half or even thirds.
Prosciutto (pronounced pro-SHOOT-o) is a slightly sweet cured Italian ham. If you prefer, you can substitute a very-thin slice of deli ham.
Asparagus most commonly is green, and some varieties are white and even purple. They can all be used interchangeably in this recipe.
Sure! Romano cheese can sub for the Parmesan, and gruyere can swap out for the mozzarella.
How to Store and Reheat Crescent Wrapped Asparagus
Store leftover asparagus crescent rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes, or until warmed through.
How to Freeze Asparagus Crescent Wraps
Freeze asparagus crescent rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding 3-5 minutes to account for the freezing.
What to Serve with Asparagus and Crescent Roll Appetizers
These crescent roll appetizers are so flaky, so crisp, and so delicious. They make a great complement to chicken or beef, and the kids will love them too. They go well with our Prosciutto Wrapped Chicken, Creamy Swiss Chicken Bake, or Spinach Stuffed Chicken. They’re also great with beef tenderloin or bacon meatloaf.
Asparagus Crescent Rolls Recipe
Ingredients
- 4 ounces refrigerated crescent roll dough (½ tube)
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons seasoning salt
- 8 asparagus spears fresh, if possible
- 4 slices prosciutto optional
- ½ cup freshly shredded mozzarella cheese
Recommended Equipment
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper. Open the crescent roll tube and cut each crescent triangle in half lengthwise.4 ounces refrigerated crescent roll dough
- Mix the Parmesan and seasoning salt together in a small bowl. Generously coat both sides of each triangle of dough with the mixture.1 cup freshly grated Parmesan cheese, 2 teaspoons seasoning salt
- If you wish to add prosciutto, lay a slice of the meat on the coated crescent roll. Top with one asparagus spear. Wrap the asparagus with the crescent roll by placing the crescent roll tip on the top of the asparagus stalk. Twist around the asparagus (and optional prosciutto), making a spiral.4 slices prosciutto, 8 asparagus spears
- Place the asparagus/crescent bundles on the baking sheet. Sprinkle with the leftover Parmesan cheese mixture and shredded mozzarella cheese. Bake for 13-15 minutes at 350°F (following the baking instructions on the crescent roll package).½ cup freshly shredded mozzarella cheese
- Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Nutritional information does not include prosciutto.
Nutrition Information
Two tablespoons (tbs) of seasoned salt seem like a lot for 8 rolls. Do you mean two teaspoons (tsp)? Parmesan and prosciutto have a fair amount of salt by themselves.
Yes, use two teaspoons!
Hello Becky
I’ve been reading your recipes and they all sound and look delicious. Thanks for sharing these. I’ll be trying the asparagus rolls tonight with the BBQ ???? CHICKEN Legs. I made the 50 star ⭐️ legs night before last (so delish). In the process I discovered what a great broth it made while they were in the oven so being like my Mother I saved it to make mashed potatoes with REAL CHICKEN GRAVY! This will be my 2nd side for dinner tonight. I’m going to make the legs buffaloed tonight. For the gravy I’ll thicken the broth with cornstarch and at the end of cooking add just a bit of milk and Butter. Everything is better with butter and bacon which I have 2 slices left from breakfast that I will crumble and add just before serving. I always have to put my own spin on every recipe. Again just like momma LOL. Keep up the fun and easy recipes. You inspire me to start my own posts. (If I can figure out how to do it ????). I’ve created 2 recipe books (using photo book apps and of course my pics of each dish & family pics) for my family (kids) so one day when they think back of there favs they will know how there Momma did it. ME.???? They have made great Christmas keepsakes that all have liked. Thanks
Aww that’s great to hear, Regina!
Is it ok to put garlic powder if the croissants aren’t garlic flavor?
Oops, I hit send too quickly…. one more comment for you – I hope you’ll have as much fun with your new blog as I have. It’s a wonderful online community. Take care, and keep making yummy food!!
thanks so much!!! its been a blast so far. my mom is in town this weekend cooking with me so we will hopefully have several new blog posts this week. thanks for the support!! love your blog so much. you have so many amazing recipes!! (love the name too)
Hi Becky – Thanks for the lovely note you left for me on Tasty Kitchen, and thank for the invitation to visit your new blog (whoohoo!!!). I’m signing up for email notifications of your new posts :).