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Asparagus-Shrimp Appetizer Wedges

Source: cookbooks4sale.com

1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise or salad dressing
1/4 tsp. onion powder
24 (1 to 1 1/4 lb.) fresh asparagus spears, blanched, trimmed to 6 inches
6 cherry tomatoes, halved
3 eggs, hard-boiled and cut into fourths
6 oz. pkg. frozen cooked shrimp, thawed
1/4 c. sliced, pitted ripe olives

Heat oven to 375°. Separate dough into 8 triangles. Place in ungreased 12-inch pizza pan; press over bottom and up sides to form crust. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. In small bowl, combine cream cheese, mayonnaise and onion powder; blend until smooth. Spread evenly over cooled crust. Place asparagus on cream cheese mixture with tips pointing to outer edge of circle. Alternate cherry tomato halves and egg wedges between the tips of the asparagus. Place a ring of shrimp inside circle of tomato halves and egg wedges. Place olives in center of circle. Cover; refrigerate. Makes 12 appetizer wedges. Tip: To blanch asparagus, place in boiling water 2 to 4 minutes or until crisp-tender; drain. Plunge cooked asparagus into ice water. Drain well; refrigerate.