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!
Video
Notes
Nutritional information does not include prosciutto.
Storage: Store asparagus crescent rolls in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.