Grasshoppers in a Blanket

Ingredients

1 can refrigerated crescent rolls or refrigerated thin crust pizza dough
1 bundle asparagus
flour

Directions

1. Grease and flour a cookie sheet. Preheat the oven to 350 degrees. 
2. Flour some space on the counter top. Remove refrigerated crescent rolls or pizza crust from the tube and spread flat on the floured counter. If you are using crescent rolls, pinch the seams of the crescent rolls together, flour the surface of the dough, and roll them flat and slightly thinner. Cut the dough into small rectangles (approximately 1/2 inch by 1 1/2 inches). 
3. Cut asparagus into small pieces, about 1 to 1 1/2 inches long.
4. Roll each piece in a rectangle of dough. Press down the end of the dough to seal.
5. Place each piece with the seal down on the pre-greased cookie sheet. You can place these pieces close together on the cookie sheet, but do not let the dough touch as it will puff up some. 
6. Bake for 8-12 minutes until dough is golden-brown. Can serve hot or cool. Can store in the refrigerator and re-heat later in the oven.

Tips

1. If you are looking to make a vegan or non-dairy version of these, be sure to check the ingredients on the crescent rolls or pizza dough. Some versions contain milk or butter, but some store brands and some Pillsbury versions are non-dairy and use soy.
2. Younger, thinner asparagus works best for this.