Phyllo Wrapped Asparagus
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- (9x14 inch) sheets phyllo dough, thawed according to package directions
- 3 Tbsp
- dijon mustard
- (1 oz) slices reduced-fat swiss cheese, each cut in half
- (1/2 oz) slices deli-ham, each cut in half
- 1 lb
- asparagus, trimmed (about 24 spears)
1Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
2Place 1 phyllo sheet with the short end facing you . (cover remaining sheets of phyllo with plastic wrap to keep them from drying out). Lightly spray phyllo with non-stick spray: top with second phyllo sheet and lightly spray with non-stick spray.
3Brush the top of the phyllo sheet evenly with 1 tablespoon of mustard. With sharp knife, cut layered sheets lengthwise in half then crosswise to make 4 rectangles.
4Top each rectangle with once cheese slice and one ham slice. Place two asparagus spears near the bottom of the rectangle and roll it up snugly like a cigar.
5Lightlyspray the rolls with non-stick spray and place, seam side down, on the baking sheet.
6Repeat with the rest of the ingredients to make 12 rolls total.
7Bake until rolls are lightly browned and crisp, 15-20 minutes. Let cool 5 minutes before serving.
8Per serving: (2 rolls) 146 cal; 14 g Protein; 4 tot fat; 1 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; 2 g sugar; 300 mg Calcium; 3 mg Iron; 457 mg Sodium; 17 mg Cholesterol.