Cheesy Asparagus Puffs are a quick appetizer or side dish. Fresh asparagus wrapped up with provolone and cheddar cheeses and baked in a crescent roll – easy, cheesy, and delicious!
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Cheesy Asparagus Puffs would be perfect on the Thanksgiving or Christmas dinner table. Or, if it’s a regular weeknight, serve these cheesy asparagus puffs with garlic steak bites, meatloaf with brown gravy or stuffed chicken breasts.
In the land or retail, where holidays seem to move from Halloween to Christmas, Thanksgiving often gets the shaft. There’s no way I’m going to let Thanksgiving, quite possibly my favorite holiday, get skipped over. Any holiday that is food-centric is a favorite in my book.
These asparagus puffs make an easy appetizer on turkey day while you’re waiting for the rest of the food to cook. Serve them alongside some baked brie for super easy starters.
CHEESY ASPARAGUS PUFFS INGREDIENTS
- Crescent Roll Dough – a can of crescent roll dough.
- Asparagus – fresh asparagus, washed & trimmed.
- Provolone Cheese – slices of provolone cheese.
- Cheddar Cheese – slices of cheddar cheese.
- Italian Seasoning – to sprinkle on the tops of the finished puffs. Italian seasoning is usually a mix of rosemary, oregano, thyme, and basil, if you don’t have the mix.
- Olive Oil – use a light, good quality olive oil.
HOW TO MAKE ASPARAGUS PUFFS
Making these asparagus puffs is so easy! It would be a great one for the kids to help with.
First, line a baking sheet with foil and lightly spray with non-stick spray.
Then, unroll your crescent roll dough and separate each triangle.
Next, lightly brush each triangle with olive oil and lay a half slice of provolone and a half slice of cheddar on the larger end of the triangle. Top with two asparagus spears and roll up.
Finally, bake at 350 for 15-18 minutes or until golden brown. Once down, remove from oven, drizzle with olive oil and sprinkle with Italian seasoning while still warm.
The key to success with these Cheesy Asparagus Puffs is the cheese. You need real cheese. Good cheese.
We keep sliced cheese stocked at all times. One of Julia’s favorite snacks is cheese – she calls Provolone “circle cheese” and requests it daily.
If you watched my latest Facebook Live video, you saw how excited she was about our Sargento cheese delivery.
As much as she loves cheese, I have to make sure she’s only eating the best. She’s never had an “American single”. You know the one I’m talking about – the rubbery, plastic-ish, artificial, cheese imposter that’s only 51% real cheese. I’ll bet she’d hate it and quickly tell me.
Use a good quality cheese in these puffs so it melts nicely and tastes great.
TOOLS TO HELP YOU MAKE ASPARAGUS PUFFS:
- Baking Sheets – Having baking sheets with a lip is always nice, so things don’t slide off.
- Pastry Brush – To brush the olive oil on the dough. I feel like silicone are easier to clean.
- Santoku Knife – Having a good quality kitchen knife, even if are just slicing cheese, is really nice.
NEED MORE ASPARAGUS RECIPES IN YOUR LIFE? TRY THESE:
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Cheesy Asparagus Puffs
Ingredients
- 1 can crescent roll dough
- 16 spears fresh asparagus trimmed
- 4 slices provolone cheese sliced in half
- 4 slices cheddar cheese sliced in half
- 1 Tablespoon dried Italian seasoning
- olive oil
Instructions
- Preheat oven to 350 degrees and line a baking sheet with foil. Lightly spray with non-stick spray and set aside.
- Unroll the crescent roll dough and separate each triangle.
- Lightly brush each triangle with olive oil then lay a half slice of Provolone cheese and a half slice of cheddar on the large side of the triangle. Top with two asparagus spears, roll-up, then lay on the prepared baking sheet.
- Repeat for the remaining triangles.
- Bake for 15-18 minutes or until golden brown.
- Once done, remove from oven, drizzle with olive oil and sprinkle with Italian seasoning.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published October 20, 2016
You make it look so easy. It’s probably me though. Whenever it comes to using some sort of dough or pastry I always seem to mess things up one way or another no matter how the instructions say that it’s easy. Hopefully, I’ll be able to make this one. They look lovely.
These are super easy. Promise =)
Think this could be made the night before? Thinking of at least assembling tomorrow night then cooking Thursday for thanksgiving dinner?
I personally don’t like warmed up crescent rolls (in the microwave) but if you warmed them in the oven instead of the microwave, I’ll bet they’d be better. & I’m with you, I’m trying to figure out what all I can make tomorrow 🙂
& I think I misread, you just want to assemble, not bake? I think you can’t because the rolls will rise too much out of the can. But I’m not positive… You could prep the cheese & asparagus tomorrow & quickly roll them the day of.
Can I make these ahead and a few hours later
And bake a few hours later? Not really. The dough needs to bake fairly quickly after coming out of the can & after assembling.
Sounds very tasty. I’ll be making these soon.
I hope you like them!