Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Rhodes Dinner Rolls, thawed to room temperature
asparagus stalks, woody ends broken off
fresh rosemary, chopped
grated parmesan cheese
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 11x14 inch rectangle. Starting on a short side, cut the rectangle into 24 equal strips.
Wrap each strip around an asparagus spear and lay them on a sprayed baking sheet. Brush with olive oil and sprinkle generously with fresh rosemary, garlic salt and cheese. Bake at 375°F 10-12 minutes or until dough is golden.
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