Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 teaspoons prepared mustard1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces1 medium onion, chopped1/2 cup sliced fresh mushrooms1/4 cup butter, cubed2 large eggs, lightly beaten2 cups shredded part-skim mozzarella cheese1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon each dried basil, oregano, parsley and rubbed sage
Preparation
Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
