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.
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.
