Baked Ham and Asparagus Squares with Swiss Cheese
Flaky crescent dough topped with tender asparagus, Swiss cheese, and prosciutto creates an elegant appetizer perfect for brunch gatherings or dinner parties. The asparagus is briefly blanched to maintain its crisp texture and vibrant color, while the melted Swiss cheese binds everything together. These warm, golden squares offer a sophisticated combination of salty ham, nutty cheese, and fresh vegetables that appeals to both adults and children.
Ingredients
- ½ lb fresh thin asparagus spears
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count) or refrigerated Pillsbury Original Crescent Dough Sheet
- 1 ½ cups Swiss cheese, finely shredded
- 1 ½ oz prosciutto or deli ham, thinly sliced, cut into 1-inch strips
- 2 teaspoons olive oil
- ¼ teaspoon crushed red pepper flakes
Instructions
- 1
Heat oven to 375°F
- 2
Heat water to boiling in skillet, add asparagus, reduce heat to medium-low
- 3
Cover and simmer until crisp-tender
- 4
Drain asparagus and plunge into ice water to cool, then drain on paper towels
- 5
Unroll dough on ungreased cookie sheet and press into rectangle, sealing perforations if using rolls
- 6
Prick crust generously with fork
- 7
Bake until light golden brown
- 8
Sprinkle with portion of cheese, top with prosciutto strips, then remaining cheese
- 9
Arrange cooked asparagus spears in rows over cheese, alternating tips
- 10
Brush with oil and sprinkle with pepper flakes
- 11
Bake until edges are deep golden brown and cheese is melted
- 12
Cool, then cut into squares and serve warm
Tips
Blanching asparagus briefly keeps it crisp and bright green while ensuring it cooks evenly in the oven.
Press crescent roll perforations firmly to prevent the dough from separating during baking.
Use a serrated knife to cut clean squares without dragging the melted cheese.
Good to Know
Refrigerate leftover squares up to 3 days in airtight container
Prepare through step 4, cover and refrigerate up to 1 day before final assembly and baking
Serve warm cut into 24 squares for appetizers or 12 larger portions for light lunch
Common Mistakes
Avoid overcooking asparagus to prevent mushy texture
Press dough perforations completely to avoid separation during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen asparagus instead of fresh?
Fresh asparagus works best for texture and appearance, but thawed frozen spears can work if thoroughly drained and patted dry.
How long do these keep at room temperature?
Serve within 2 hours of baking for best quality and food safety, especially due to the cheese and ham.
Can I freeze the assembled squares before baking?
Yes, assemble completely, wrap tightly and freeze up to 1 month. Bake directly from frozen, adding 5-10 minutes to cooking time.