- Cooking Time: 20
- Servings: 8
- Preparation Time: 30
- 8 Rhodes™ Dinner Rolls, thawed to room temperature
- 1 pound fresh asparagus trimmed, cut into 1-inch pieces
- 4 ounces softened cream cheese
- 1 tablespoon milk
- 1 tablespoon mayonnaise
- 2 tablespoons finely chopped green onion
- 2 tablespoons capers
- salt & pepper to taste
- 2 teaspoons melted butter
- seasoned bread crumbs
Flatten each roll into a 6-inch square.
Cover with plastic wrap and let rest.
Boil asparagus in 1/2-inch water for 2 minutes.
Drain and set aside.
Blend cream cheese, milk and mayonnaise until smooth.
Stir in onions, capers, salt and pepper.
Gently fold in asparagus. Remove wrap from dough squares.
Divide asparagus mixture evenly between the squares.
Moisten edges of each square of dough with water.
Bring edges together and twist to resemble bundles.
Brush lightly with melted butter and sprinkle with bread crumbs.
Bake at 375°F 15-20 minutes or until golden brown.
Full Recipe: http://rhodesbread.com/recipes/view/2216
Website Credit: http://rhodesbread.com/recipes/view/2216