Ingredients
24
fresh thin asparagus spears (about 1/2 lb)
4
slices applewood smoked deli ham (about 6 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
package (5.2 oz) Boursin® cheese with shallot & chive, softened
3
tablespoons Progresso™ original panko crispy bread crumbs (from 8-oz box)
1
tablespoon grated Parmesan cheese
1
teaspoon olive oil
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
Remove woody ends from asparagus spears; discard. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
Cut ham slices in half; wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
On large cutting board, unroll dough; separate dough into 8 triangles. Crumble and press a generous tablespoon Boursin™ cheese onto bottom wide end of dough. Place one asparagus and ham bundle on wide end of dough, and roll dough into crescent shape; place on cookie sheet. (Ends of asparagus will stick out of both ends of dough.) Repeat for remaining bundles.
In small bowl, mix bread crumbs, Parmesan cheese and olive oil; mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
Bake 14 to 19 minutes or until deep golden brown. Remove from cookie sheet to serve. Serve immediately.
