Show Subscription Form




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

Cheesy Asparagus Sesame Rolls Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Cheesy Asparagus Sesame Rolls

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

MY REVIEW
Reviewed Apr. 26, 2011

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

MY REVIEW
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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT