Ham and Asparagus Squares

Ham and Asparagus Squares
40 min.
24
73kcal

Suggestions


Looking for a delightful appetizer that will impress your guests and tantalize their taste buds? Look no further than these Ham and Asparagus Squares! Perfectly baked to a golden brown, these savory bites combine the rich flavors of prosciutto or deli ham with the fresh, crisp taste of asparagus, all nestled in a flaky crescent roll crust. Each square is a harmonious blend of textures and flavors, making them an ideal choice for any gathering, whether it's a casual get-together or a more formal event.

With just 40 minutes of preparation time, you can whip up a batch of 24 delicious squares that are not only visually appealing but also packed with flavor. The addition of Swiss cheese adds a creamy richness that complements the saltiness of the ham and the earthiness of the asparagus. A hint of crushed red pepper flakes provides a subtle kick, elevating these squares to a whole new level of deliciousness.

These Ham and Asparagus Squares are versatile enough to serve as an antipasti platter, a starter, or even a snack during a cozy movie night. They are best enjoyed warm, allowing the cheese to melt beautifully and the flavors to meld together. So, gather your ingredients and get ready to impress your friends and family with this mouthwatering treat that is sure to become a favorite in your recipe collection!

Ingredients

  • 0.5 lb asparagus fresh thin
  • 1.5 oz pancetta thinly sliced cut into 1-inch strips
  • teaspoons olive oil 
  • 0.3 teaspoon pepper red crushed
  • oz regular crescent rolls refrigerated canned
  • oz swiss cheese shredded finely

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • serrated knife

Directions

  1. Heat oven to 375F. In 10-inch skillet, heat 1/2 inch water to boiling.
  2. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender.
  3. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
  4. On ungreased cookie sheet, unroll dough; press into 11x8-inch rectangle, firmly pressing perforations to seal. With fork, prick crust generously.
  5. Bake 6 to 9 minutes or until light golden brown.
  6. Sprinkle with 1/2 cup of the cheese; top with prosciutto strips.
  7. Sprinkle with remaining 1 cup cheese. Arrange cooked asparagus spears in rows over cheese, alternating tips.
  8. Brush with oil; sprinkle with pepper flakes.
  9. Bake 5 to 7 minutes longer or until edges of crust are deep golden brown and cheese is melted. Cool 5 minutes. With serrated knife, cut into squares.
  10. Serve warm.

Nutrition Facts

Calories73kcal
Protein14.22%
Fat63.05%
Carbs22.73%

Properties

Glycemic Index
2.46
Glycemic Load
0.08
Inflammation Score
-1
Nutrition Score
1.9160869790484%

Flavonoids

Isorhamnetin
0.54mg
Kaempferol
0.13mg
Quercetin
1.32mg

Nutrients percent of daily need

Calories:73.21kcal
3.66%
Fat:5.28g
8.12%
Saturated Fat:2.43g
15.16%
Carbohydrates:4.28g
1.43%
Net Carbohydrates:4.08g
1.48%
Sugar:1.12g
1.25%
Cholesterol:7.76mg
2.59%
Sodium:99.56mg
4.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.68g
5.36%
Calcium:65.51mg
6.55%
Phosphorus:48.21mg
4.82%
Vitamin K:4.25µg
4.05%
Selenium:2.71µg
3.87%
Vitamin B12:0.22µg
3.71%
Vitamin A:137.1IU
2.74%
Zinc:0.38mg
2.55%
Vitamin B2:0.04mg
2.14%
Iron:0.34mg
1.91%
Vitamin E:0.21mg
1.42%
Folate:5.56µg
1.39%
Vitamin B1:0.02mg
1.28%
Copper:0.02mg
1.11%