Cheesy Asparagus Sesame Rolls Recipe

3.5 3 3
Cheesy Asparagus Sesame Rolls Recipe
Cheesy Asparagus Sesame Rolls Recipe photo by Taste of Home
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Cheesy Asparagus Sesame Rolls Recipe

Read Reviews
3.5 3 3
Publisher Photo
These appealing appetizers are nice-looking on a buffet and always disappear fast. The cheeses and asparagus blend for a delicious flavor. They're quick to fix, too. -Donna Folk, Berwick, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 12 fresh asparagus spears
  • 12 bread slices, crusts removed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup crumbled blue cheese
  • 6 tablespoons butter, melted
  • 1 tablespoon sesame seeds, toasted

Directions

Trim asparagus spears to 6 in.; set aside. Flatten bread with a rolling pin. In a small bowl, beat cream cheese and blue cheese until blended. Spread over bread; top with an asparagus spear and roll up tightly.
Roll in butter; place seam side down on a greased baking sheet. Sprinkle with sesame seeds. Bake at 375° for 14-16 minutes or until bottom is lightly browned. Yield: 1 dozen.
Editor's Note: This recipe was tested with original Pepperidge Farm Bread.
Originally published as Asparagus Sesame Rolls in Taste of Home April/May 2003, p41

Nutritional Facts

1 each: 210 calories, 15g fat (9g saturated fat), 40mg cholesterol, 351mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 12 fresh asparagus spears
  • 12 bread slices, crusts removed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup crumbled blue cheese
  • 6 tablespoons butter, melted
  • 1 tablespoon sesame seeds, toasted
  1. Trim asparagus spears to 6 in.; set aside. Flatten bread with a rolling pin. In a small bowl, beat cream cheese and blue cheese until blended. Spread over bread; top with an asparagus spear and roll up tightly.
  2. Roll in butter; place seam side down on a greased baking sheet. Sprinkle with sesame seeds. Bake at 375° for 14-16 minutes or until bottom is lightly browned. Yield: 1 dozen.
Editor's Note: This recipe was tested with original Pepperidge Farm Bread.
Originally published as Asparagus Sesame Rolls in Taste of Home April/May 2003, p41

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sugarcrystal User ID: 5836839 47172
Reviewed Apr. 2, 2014

"This was one of the first recipes I ever made from TOH back in my early teens. Its very easy and a nice change from the usual way I make asparagus. I skipped the blue cheese and used chive and onion cream cheese added a dash of lemon pepper. They turned out great!"

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Vickilp User ID: 1403280 41459
Reviewed Apr. 26, 2011

"These were very good! A small meal or a great appetizer. Simple and yummy."

MY REVIEW
Rockamama User ID: 1263362 88236
Reviewed Apr. 7, 2011

"I remember chef Marion Rombauer Becker describing bread that was flattened out with a rolling pin as "having a dreadful texture", so I think I'll pass on this one!"

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