Finding a quick appetizer that looks fancy but doesn’t stress you out in the kitchen can feel impossible. Between getting dinner ready and making sure everything comes together at the same time, you need recipes that work with you, not against you.
That’s where these prosciutto crescent rolls with asparagus come in handy: they look like you spent hours in the kitchen, come together in minutes with store-bought crescent dough, and give you that perfect combo of crispy, cheesy, and savory that everyone loves.
Why You’ll Love These Prosciutto Crescent Rolls
- Ready in under 30 minutes – These rolls come together quickly, making them perfect for last-minute appetizers or a fast weeknight side dish.
- Simple ingredients – With just crescent dough, prosciutto, asparagus, and cheese, you probably have most of what you need already in your fridge.
- Impressive presentation – They look fancy enough for entertaining guests, but they’re actually super easy to make. No one needs to know how simple they were!
- Perfect party appetizer – These bite-sized rolls are great for gatherings, holiday parties, or game day snacking. They disappear fast every time I make them.
What Kind of Asparagus Should I Use?
When picking asparagus for this recipe, look for spears that are medium thickness – about the width of your pinkie finger. Thin asparagus can get a bit too crispy and might overcook quickly, while really thick spears won’t cook through properly in the time it takes the crescent rolls to bake. Fresh asparagus should have tight, compact tips and firm stalks that snap when you bend them. You’ll want to trim off the woody ends at the bottom – usually about an inch or two – before wrapping them up in that prosciutto and dough.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Crescent dough: If you can’t find crescent dough, puff pastry works really well here. Just roll it out and cut it into triangles similar to crescent roll shapes. It’ll give you a flakier, buttery result.
- Prosciutto: You can swap prosciutto with thinly sliced deli ham or even crispy bacon. Just cook the bacon first and pat it dry before wrapping. For a vegetarian option, skip the meat entirely and add extra cheese.
- Asparagus: Green beans make a good substitute if asparagus isn’t in season or is too pricey. Trim them to about the same length as the asparagus spears would be.
- Parmesan cheese: Pecorino Romano or Asiago cheese can stand in for Parmesan. They have similar salty, sharp flavors that work great with the other ingredients.
- Mozzarella cheese: Provolone or fontina cheese are good alternatives. They melt nicely and have a mild flavor that won’t overpower the prosciutto.
- Seasoning salt: If you don’t have seasoning salt, just use regular salt with a pinch of garlic powder and onion powder mixed in.
Watch Out for These Mistakes While Baking
The biggest mistake when making these rolls is using thick asparagus spears, which won’t cook through in the short baking time – look for thin asparagus stalks about the width of a pencil, or trim thicker ones down to size.
Another common issue is not trimming the woody ends off the asparagus before wrapping, which leaves you with tough, inedible bits that ruin the texture of your rolls.
To prevent your crescent dough from getting soggy, make sure to pat the prosciutto dry with a paper towel before placing it on the dough, since any excess moisture will steam the pastry instead of letting it get crispy.
Finally, don’t skip lining your baking tray with parchment paper – the cheese tends to melt and stick, and proper lining makes cleanup much easier while preventing your rolls from tearing when you remove them.
What to Serve With Prosciutto Crescent Rolls?
These prosciutto crescent rolls make a great appetizer or light lunch, and they pair really well with a simple arugula salad tossed with lemon vinaigrette. If you’re serving them as a main course, I like to add a bowl of tomato soup on the side for dipping, or even a creamy potato soup works nicely. For a heartier meal, serve them alongside roasted vegetables like cherry tomatoes, zucchini, or bell peppers. You could also put out a platter of fresh fruit like grapes, melon, or berries to balance out the salty prosciutto and cheese.
Storage Instructions
Store: These prosciutto crescent rolls are best enjoyed fresh from the oven, but you can keep leftovers in an airtight container in the fridge for up to 3 days. The crescent dough might lose some of its crispiness, but they’ll still taste great.
Reheat: To bring back that nice crispy texture, pop them in a 350°F oven for about 8-10 minutes until warmed through. You can also use an air fryer at 350°F for 5-6 minutes if you want them extra crispy. I don’t recommend the microwave for these since it’ll make the dough soggy.
Make Ahead: You can assemble these rolls a few hours ahead and keep them covered in the fridge until you’re ready to bake. Just add an extra minute or two to the baking time if they’re going in cold from the fridge.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 25-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 pieces |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 730-820
- Protein: 39-46 g
- Fat: 37-44 g
- Carbohydrates: 50-58 g
Ingredients
For the assembly:
- 4 oz crescent dough (I use Pillsbury Original for the best flake)
- 1.25 cups parmesan cheese (freshly grated for better melting)
- 2.5 tsp seasoning salt
- 0.5 tsp garlic powder
- 4 slices prosciutto (sliced paper-thin so it crisps up easily)
- 8 asparagus spears
For the topping:
- 0.75 cup mozzarella cheese (I prefer Galbani whole milk mozzarella for a better cheese pull)
Step 1: Prepare Your Mise en Place and Preheat
- Parchment paper
- 8 asparagus spears
Preheat your oven to 350°F and line a baking sheet with parchment paper.
While the oven heats, grate your Parmesan cheese fresh (this melts much more evenly than pre-grated), and measure out the mozzarella.
Trim the woody ends off your asparagus spears by bending them gently until they snap naturally at their tender point—this removes the tough parts that won’t cook through.
Pat the asparagus dry with a paper towel to remove excess moisture, which helps prevent the finished rolls from being soggy.
Step 2: Mix Your Cheese and Seasoning Base
- 1.25 cups parmesan cheese
- 2.5 tsp seasoning salt
- 0.5 tsp garlic powder
In a small bowl, combine the freshly grated Parmesan cheese, seasoning salt, and garlic powder.
Mix thoroughly to distribute the seasonings evenly throughout the cheese.
Set aside about 2 tablespoons of this mixture to use as a topping later; the rest will coat your dough and fill the rolls.
Step 3: Assemble the Crescent Roll Base
- 4 oz crescent dough
- cheese and seasoning mixture from Step 2
Remove your crescent dough from the package and unroll it gently.
Cut the two large triangles in half to create four smaller triangles—this gives you the right proportion to tightly wrap around the asparagus and prosciutto.
Working with one triangle at a time, brush or coat both sides lightly with the cheese mixture from Step 2, making sure you use about three-quarters of it.
I find that coating the dough generously helps the exterior crisp up beautifully while the cheese browns.
Step 4: Fill and Roll the Crescents
- 4 slices prosciutto
- Coated dough triangles from Step 3
Take one coated dough triangle and lay it flat.
Place one slice of prosciutto on the dough, tearing it into smaller pieces if needed so it fits within the triangle.
Lay one asparagus spear diagonally across the dough, starting near the short end.
Beginning from the short end, roll the dough tightly around the asparagus and prosciutto in a spiral fashion, tucking the sides in as you go to create a secure, compact roll.
Repeat with the remaining three triangles, prosciutto slices, and asparagus spears.
Step 5: Top and Bake Until Golden
- Rolled crescents from Step 4
- Reserved cheese mixture from Step 2
- 0.75 cup mozzarella cheese
Place all four rolled crescents seam-side down on your prepared baking sheet, spacing them about 2 inches apart.
Sprinkle the reserved cheese mixture from Step 2 evenly over each roll, then top generously with the mozzarella cheese.
Bake in your preheated 350°F oven for 13 to 15 minutes, until the crescents are deep golden brown and the mozzarella is melted and beginning to brown slightly at the edges.
The prosciutto will crisp up beautifully during baking, adding wonderful texture and flavor.
Step 6: Cool Slightly and Serve
Remove the rolls from the oven and let them rest on the baking sheet for 2-3 minutes before serving.
This allows the cheese to set slightly so it won’t be molten-hot when you bite into it, and the structure of the roll will hold together better.
Serve immediately while the asparagus is still tender and the cheese is warm and gooey.
Mouthwatering Prosciutto Crescent Rolls with Asparagus
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, grate your Parmesan cheese fresh (this melts much more evenly than pre-grated), and measure out the mozzarella. Trim the woody ends off your asparagus spears by bending them gently until they snap naturally at their tender point—this removes the tough parts that won't cook through. Pat the asparagus dry with a paper towel to remove excess moisture, which helps prevent the finished rolls from being soggy.
- In a small bowl, combine the freshly grated Parmesan cheese, seasoning salt, and garlic powder. Mix thoroughly to distribute the seasonings evenly throughout the cheese. Set aside about 2 tablespoons of this mixture to use as a topping later; the rest will coat your dough and fill the rolls.
- Remove your crescent dough from the package and unroll it gently. Cut the two large triangles in half to create four smaller triangles—this gives you the right proportion to tightly wrap around the asparagus and prosciutto. Working with one triangle at a time, brush or coat both sides lightly with the cheese mixture from Step 2, making sure you use about three-quarters of it. I find that coating the dough generously helps the exterior crisp up beautifully while the cheese browns.
- Take one coated dough triangle and lay it flat. Place one slice of prosciutto on the dough, tearing it into smaller pieces if needed so it fits within the triangle. Lay one asparagus spear diagonally across the dough, starting near the short end. Beginning from the short end, roll the dough tightly around the asparagus and prosciutto in a spiral fashion, tucking the sides in as you go to create a secure, compact roll. Repeat with the remaining three triangles, prosciutto slices, and asparagus spears.
- Place all four rolled crescents seam-side down on your prepared baking sheet, spacing them about 2 inches apart. Sprinkle the reserved cheese mixture from Step 2 evenly over each roll, then top generously with the mozzarella cheese. Bake in your preheated 350°F oven for 13 to 15 minutes, until the crescents are deep golden brown and the mozzarella is melted and beginning to brown slightly at the edges. The prosciutto will crisp up beautifully during baking, adding wonderful texture and flavor.
- Remove the rolls from the oven and let them rest on the baking sheet for 2-3 minutes before serving. This allows the cheese to set slightly so it won't be molten-hot when you bite into it, and the structure of the roll will hold together better. Serve immediately while the asparagus is still tender and the cheese is warm and gooey.