Tuesday’s Taste Tempters 9.25.12
Posted: Tuesday, September 25, 2012 8:00 pm
Today’s recipe comes from the Just A Pinch Recipe Club, where it was submitted by Dana Ramsey of Northumberland, Pa.
1 tube (8 ounce) refrigerated crescent rolls
2 teaspoons Dijon mustard
1 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
8 ounces fresh sliced mushrooms
1/4 cup cubed butter
2 eggs lightly beaten
2 cups shredded cheese such as mozzarella
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon each of basil, oregano and rubbed sage
Separate crescent dough into eight triangles and place in an ungreased 9-inch pie plate with the points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute asparagus, onion and mushrooms in butter until asparagus is crisp tender. In a large bowl combine remaining ingredients and stir in asparagus mixture. Pour into crust.
Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let rest for five minutes before cutting.
Published in The Messenger 9.25.12