Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
1
tablespoon olive oil
1/2
teaspoon salt
1/2
teaspoon pepper
2
cups shredded mozzarella cheese (8 oz)
4
oz cream cheese, softened
1/2
cup plus 3 tablespoons shredded Parmesan cheese
1/2
cup sour cream
1
clove garlic, finely chopped
1
egg
1
package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
1
egg yolk
1
tablespoon water
Preparation
Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.
