saw a recipe similar to this, then improvised for our large family and tastes. The original one did not have any veggies in it. It turned out SO good . . . no one in my family complained and I’ve already had requests to make it again! Here is how it came out for me:
- 3 cans of crescents (8 in each)
- 8 oz. cream cheese, room temperature
- 6 TB butter, room temperature
- 1 bunch of asparagus, blanched
- 2 stalks green onions, diced
- 1 clove minced garlic
- 1/2 cup Swiss Cheese (I used sliced cheese)
- 2 cloves (or to taste) minced garlic
- 1 cup shredded Swiss Cheese (for sauce)
- salt & pepper
- 4 tablespoons butter
- 5-6 tablespoons flour
- 2 cup chicken broth
- 1 cup milk
- 1 cup Swiss cheese
- chopped green onions, for garnish
Get ready a large glass or metal pan and spry generously with some cooking oil. Next, blanch the asparagus until just under-cooked. Set aside. Mix together the cream cheese and butter and then add in the asparagus, diced onions, minced garlic, salt & pepper. Add asparagus and ham in and hand mix until all is well covered and blended.
Open the crescents and peel apart each triangle. Put a heaping tablespoon on each triangle, place a half of a slice of Swiss cheese on top and then roll up and pinch seams and sides shut and place in greased pan.
Heat up sauce mixture. Melt butter, once melted add in the flour one TB at a time, continually stirring with whisk Once thickened, add in broth and milk and stir often. Pour over filled crescents and put in oven. Bake at 350 degrees for 25 minutes – until bubbly and nicely browned.
Many of the ingredients could be interchanged for what you may have on hand – such as chicken for the ham; carrots and/or corn for the asparagus.