Susan made this for the March meal exchange. She partially baked them because she didn't want the crust to be overcooked, so when reheating, turn oven to 375 degrees and bake for about 10 minutes. You might want to cover the crust with foil so that it doesn't get too done!
Ingredients:
1 tube refigerated crescent rolls
2 tsps prepared mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 med onion, chopped
1/2 c sliced mushrooms
1/4 c butter, cubed
2 eggs, lightly beaten
2 c shredded part skim mozzarella cheese
1/4 c minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp each dried basil, oregano, and rubbed sage
Directions:
Place crescent dough into 9 in pie pan. Spread with mustard
In a lrg skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp tender. In large bowl, combine the remaining ingredients; stir in asparagus mixture . Pour into crust. Bake at 375 for 25-30 minutes or until knife inserted in edge comes out clean. Let stand for 5 minutes before cutting.
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