Categories: Appetizers- Snacks
Ingredients
- 3 to 4 cups all-purpose flour
- 2 Tbsp. sugar
- 1 pkg. (1/4 oz.) active dry yeast
- 1 tsp. salt
- 1/2 cup fat-free milk
- 1/2 cup water
- 2 Tbsp. canola oil
- 2 egg whites, divided
- 1 egg
- 1 lb. fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1 block (4 oz.) reduced-fat cheddar cheese, cut into 1-inch cubes
- 2 cups diced fully cooked lean ham
Directions
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In a large mixing bowl, combine 2 1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and oil to 120 to 130 degrees. Add to dry ingredients; beat juxt until moistened. Add one egg white and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
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Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. cover and let stand for 15 minute
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Meanwhile, place 1/2 inch of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3 to 5 minutes. Drain. Divide dough into 24 pieces; roll each piece into a 5-inch circle. Place a few pieces of asparagus into a 5-inch circle. Place a few pieces of asparagus, a cheese cube and a Tbsp. of ham in the center of each circle. Wrap around filling, pinching seams to seal.
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Place rolls, seam side down, 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Beat remaining egg white; brush over rolls. Bake at 350 degrees for 180 20 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.
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makes 2 dozen