Instructions: Unroll crescent rolls, and press dough into an ungreased 15- by 10-inch jellyroll pan, pressing to seal perforations.

Bake on lower oven rack at 375 degrees for 6 to 8 minutes or until lightly browned.

Melt butter in a large skillet over medium-high heat; add onion, and saute 5 minutes. Add minced garlic, and saute 2 minutes.

Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.

Add asparagus pieces to skillet; saute 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; saute 1 to 2 minutes or until tender.

Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.

Bake asparagus mixture on lower oven rack at 375 degrees for 6 to 8 minutes or until cheese melts. Cut into squares.

This recipe yields 3 dozen.

Yield: 3 dozen

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