Canadian Bacon Crescent Roll Ups with Buttery Mustard Drizzle
Ingredients
| 1 (6 oz.) package | |
| 1 tube | Crescent dough |
| 8 slices | Swiss cheese, thinly sliced |
| 6 stalks | Thin asparagus, cut into 1-inch pieces |
| 1/4 cup | Melted butter, plus 1 tablespoon |
| 2 teaspoons | Poppy seeds (substitute dried parsley if you don’t like poppy seeds) |
| 1/2 teaspoon | Ground mustard |
| 1/2 teaspoon | Garlic powder |
| 1/2 teaspoon | Worcestershire sauce |
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Directions
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Preheat oven to 375° F.
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Spray a 9×13 pan with cooking spray.
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Heat 1 tablespoon of butter in a small skillet. Once melted, add asparagus and sauté for 2 minutes on medium heat, stirring occasionally.
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Roll out crescent dough into a rectangle, approximately 12”x18”.
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Layer Canadian bacon slices on dough, and top with sliced cheese.
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Sprinkle asparagus on top of cheese, reserving a few pieces for garnish.
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Starting on the long side, roll the dough up tightly. Finish with seam side down, then cut into 12 even slices.
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Place cut rollups in the 9×13 pan, evenly spaced (they will puff up as they bake).
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In a small bowl, mix the melted butter, poppy seeds (or parsley), mustard, garlic powder, and Worcestershire sauce.
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Using a pastry brush, brush the buttery mustard on top of the rollups.
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Bake, uncovered, for 35 minutes or until lightly browned.
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Serve warm.
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Making these for kids or finicky eaters?
- Instead of buttery mustard sauce, mix 2 tablespoons melted butter with 1 tablespoon of honey.
- Eliminate asparagus if desired.
- Substitute Cheddar cheese for the Swiss.
- After rolling and slicing your rollups, place in 9×13 pan and brush tops with honey butter.
- Bake as directed.
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