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.