Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

ASPARAGUS ROLLS




Source of Recipe


unknown but was from an old cookbook in my collection


Recipe Introduction


Delicious appetizers for any occasion. Nicely, they can be prepared ahead of time and frozen.


List of Ingredients




4 oz. blue cheese
8 oz. cream cheese
1 egg, beaten
2 (15 oz.) cans asparagus spears
2 sticks butter, melted
1 king size loaf bread and a few extra slices

Recipe



Soften blue cheese and cream cheese; mix together with beaten egg. Cut the crust from the bread and flatten each piece. Spread the mixture on the bread. Roll an asparagus spear in each slice of bread. Then, roll in melted butter. Place on cookie sheet to freeze. When frozen, put in freezer bags. When serving, thaw slightly, and cut into bite size pieces. Cook at 350 degrees F. for 20 minutes, until bread is golden brown.