A simple and tasty recipe. I cooked exactly as instructed, but wish I had read some other reviews about adding ingredients - they sound yummy! These are quite tasty as is and I will definitely be making them again.

I made a few changed but the recipe is still amazing to begin with! I used 1 package of crescent dough, a full pound of asparagus and 1/4 cup diced onion. I omitted the butter and sauteed the onion and garlic in a bit of olive oil with some Cavender's Greek seasoning--then added the asparagus and cooked until my texture preference. I baked the crescent crust (on a pizza stone) for 6 minutes. I used almost 4 oz. of spinach-artichoke cream cheese as the sauce and then topped with the asparagus/onion mixture and cheese. Back in the oven for 6 minutes, turned oven off and let sit on pizza stone an additional 4 minutes--PERFECT!!!! Next time I will double the asparagus and maybe add some tomatoes. A great, simple, delicious recipe!

This was soooo good! I made it with phyllo dough sheets sprayed with PAM and kept the asparagus whole. I added some freshly chopped basil and garlic to the asparagus as well. Delicious!

I made these this morning planning on eating them later in the day, wrong, as I was cutting them of course I had to taste, ended up being my breakfast. Recipe is excellent as is. In my oven I baked the crust 10 min before putting the asparagus on. I would eat this as my meal or serve as an appetizer. Thanks for a great recipe Judy.

Very very tasty.. I took the advice of bringing the recipe with me and sure enough everyone wanted it!

Make a double batch! Trust me, the first one won't last long. Here are a few tips for greater success: Bake the crescent rolls a few minutes longer before adding the toppings; it will make the crust better. Add the tips to the saut'e process for only a flash; it keeps them crisp and yummy. A pizza cutter works really well to cut the squares, and last but not least, just print the recipe and take with; EVERY body wants it!

Hard to cut and messy.