Post by mandie68 on Apr 1, 2008 8:23:39 GMT -5
Asparagus Strips
1 can (13.8 oz) refrigerated pizza crust
1/4 cup basil pesto
14 fresh asparagus spears, trimmed to about 6"
1/4 cup thinly sliced red onion
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup shredded Asiago cheese (2 oz)
1. Heat oven to 400 degrees F. Grease large cookie sheet. Unrill dough on cookie sheet. Press to 14x8" rectangle. Fold both long sides over about 1/2" to form rim, pressing to seal. Bake 8 minutes.
2. Spread dough with pesto. Arrange asparagus and onion on dough. Sprinkle with cheeses.
3. Bake 8-10 minutes or until edges are golden brown and cheese is melted. Cut crosswise into 14 (1") strips. Cut in half lengthwise to make 28 pieces. Serve warm or cool.
*** Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.
1 can (13.8 oz) refrigerated pizza crust
1/4 cup basil pesto
14 fresh asparagus spears, trimmed to about 6"
1/4 cup thinly sliced red onion
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup shredded Asiago cheese (2 oz)
1. Heat oven to 400 degrees F. Grease large cookie sheet. Unrill dough on cookie sheet. Press to 14x8" rectangle. Fold both long sides over about 1/2" to form rim, pressing to seal. Bake 8 minutes.
2. Spread dough with pesto. Arrange asparagus and onion on dough. Sprinkle with cheeses.
3. Bake 8-10 minutes or until edges are golden brown and cheese is melted. Cut crosswise into 14 (1") strips. Cut in half lengthwise to make 28 pieces. Serve warm or cool.
*** Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.