INGREDIENTS
- 1 can (8 ounces) refrigerated crescent dinner rolls
- 2 tablespoons mayonnaise
- 2 teaspoons whole grain mustard, divided
- 6 medium asparagus spears, trimmed
- 6 thin slices prosciutto
- 6 thin slices Swiss cheese
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sesame seeds
DIRECTIONS
- Heat toaster oven to 350°F. Separate dough into 6 triangles.
- In a small bowl, combine mayonnaise and 1 teaspoon mustard. Spread a thin layer on each dough triangle.
- Place 1 piece of prosciutto on each dough triangle. Top with 1 slice of cheese. Fold in edges of prosciutto to match the shape of dough if necessary. Place 1 asparagus spear across the wide end of dough triangle.
- Roll up each crescent, ending at tip of triangle. Place with tips down on an ungreased baking pan.
- In small bowl, combine butter with Worcestershire sauce and remaining mustard. Brush mixture over tops of dough. Sprinkle with sesame seeds.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Serve warm.
Serves: 5-6
