1-can of refrigerated pizza crust dough
24-5’’ to 7’’ fresh asparagus spears
3 Tbs. olive oil
1 Tbs. garlic salt
1 Tbs. fresh rosemary, chopped
1/4 cup grated parmesan cheese
Lightly spray counter with non-stick cooking oil. Roll out pizza crust dough into an 11x14” rectangle. Starting on the short side, cut the rectangle into 24 equal strips.
Wrap each asparagus spear with strips of pizza dough and lay them on a lightly greased baking sheet. Brush with olive oil and sprinkle with fresh rosemary, garlic salt and parmesan cheese. Bake at 375 F 10-12 minutes or until dough is golden brown.