This was one of my “clean out the fridge” ideas. I had bought ingredients to make chicken marsala, but then Frank didn’t want that for dinner so I was left with things to play around with. I also had a Crescent sheet roll in the fridge so that’s how these cups happened. They came out great. I could see them being used for brunch & I packed one for lunch today with a side salad.
Ham & Asparagus Crescent Cups
Servings: 8 ● Points Plus: 4
- 1 Pillsbury Crescent Sheet roll
- 5 asparagus spears
- 1-1/2 cup chopped mushrooms
- 2 TB butter substitute (I use Smart balance)
- 2 TB marsala cooking wine
- 8 TB shredded cheese, any kind, divided
- 4 oz Boar’s Head sliced low sodium deli ham
1) Pre-heat oven to 375 degrees. Boil a medium size pot of water. Lay Crescent sheet out on a clean surface & roll flat. Cut in half & then cut each half into 4 squares. You should have squares total.
2) Blanch the asparagus spears in the boiling water for 2 minutes. When finished either put in an ice bath or run under cold water to stop the cooking.
3) Cook the chopped mushrooms in the butter substitute. Add the marsala wine when they begin to cook & let the wine cook off.
4) Press a square of dough into a muffin pan. Be sure to leave the two corners hanging out so they get crispy. Layer each muffin cup with: asparagus, mushrooms & ham. Then top each with a bit more asparagus & mushrooms & 1 TB of cheese. be sure to press the ingredients down as you layer.
5) Bake for 15-18 minutes. Let cool 5 minutes before removing them from the pan.