I’m happy to partner with Acorn Influence and Pillsbury for this sponsored post.
It has felt like spring all winter long in Virginia. There were multiple times in the month of January and February that we spent our days at the park with just a light coat on. Sometimes no coat at all. We got one tiny little snow that was so long ago I don’t even remember when it was. I just remember that it was small. That it was hardly worth playing in, so I told my kids they could play in the snow when the next snow storm came. I remember Mason getting so upset with me and saying that it wouldn’t snow again this winter and me telling him he was being ridiculous, “OF COURSE IT WILL SNOW AGAIN”. Up until a couple of days ago I was apologizing profusely. But now, just as I’m preparing for spring, it’s finally winter, snow is coming!
While I was picking up the “it’s about to snow” basics at Walmart, I also picked up everything I needed to make a reinvented favorite; a Cheesy Asparagus Crescent Ring.
When I say cheesy, I mean cheesy! This dish is chock full of cheese but the Pillsbury crescent rolls balance it out nicely. I love how easy it is to create dishes using Pillsbury crescent rolls, this crescent ring can hold just about any filling and transforms dishes for same old, same old, to something brand new and delicious.
The key to getting the asparagus perfectly cooked is to slightly cook it before baking it in the crescent ring. Bring a pot of water to boil then add 10oz of washed, trimmed and chopped asparagus to the water.
Let cook for three minutes, then pull the asparagus from the boiling water and rinse with cold water to stop the cooking process and drain. Set the asparagus aside (but just for a moment). In a large bowl combine 6oz grated Swiss cheese, 6oz grated Parmesan cheese and 1/4 cup heavy whipping cream. Add salt and pepper to taste. Add the asparagus and mix it all up!
Here’s the fun part, creating your ring! You’ll need two cans of dough. Separate into sixteen triangles. On an ungreased cookie sheet, arrange triangles in a ring so the short sides of the triangles form a circle in the center. The dough will over lap, it doesn’t have to be perfect.
Next spread the mixture around the ring!
Now it’s time to close it. Bring the narrow end up and around the mixture sealing on the inside of the circle and on the sides. This doesn’t have to be super pretty. Once it’s baked the dough is very forgiving. I often trimmed off the end pieces and used it to seal other areas of the dough. Since the mixture is so cheesy you do want to make sure that it’s as sealed as possible! Here’s my end result.
Notice the bottom right has a lot of patching! That’s OKAY! Now you’re ready to pop this ring into the oven. Bake for 25 minutes at 375 degrees or until golden brown.
Serve immediately by slicing into triangles.
I have a confession to make. I’ve made this mixture often before but I’ve never stuffed it inside a crescent ring. I had a feeling it would be delicious but I had no idea it would be this good. I love how versatile Pillsbury crescent rolls are. You can stuff just about anything into these rings and I’m 99.9% positive it’s going to come out amazing.
Have you ever made a crescent ring before? What was in it?
- Preheat your oven to 375 degrees Fahrenheit.
- Bring a small pot of water to boil over medium to high heat. While the water is heating up wash, trim and chop 10oz of asparagus. Once the water is boiling add the chopped asparagus to the pot. Let cook for three minutes or until the asparagus is bright green and easily pierced with a fork. Drain the asparagus and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl combine 6oz grated Swiss cheese, 6oz grated Parmesan cheese and 1/4 cup heavy whipping cream. Add salt and pepper to taste. Add the asparagus and mix it all up!
- Create your crescent ring by opening two cans of Pillsbury crescent dough and separating the sixteen triangles. On an ungreased cookie sheet, arrange triangles in a ring so the short sides of the triangles form a circle in the center. The dough will over lap, it doesn't have to be perfect.
- Spread your mixture around the ring.
- Close the ring by bringing the narrow end up and around the mixture sealing on the inside of the circle and on the sides. Use any extra dough to seal the ring wherever needed.
- Bake for 25 minutes at 375 degrees or until golden brown.
- Serve immediately by slicing into triangles and enjoy!