Asparagus, Bacon, Bleu & Corn Flatbread
Corn and asparagus combined with Alfredo sauce, bacon and bleu cheese on a flatbread
Ingredients
- 12 fresh asparagus spears
- 2 ears corn, cooked* or canned sweet corn kernels
- 6 pieces cooked bacon
- 1 crescent roll sheet
- 4 oz bleu cheese crumbles
- 1/2 cup Alfredo sauce
- 2 oz grated Parmesan
Instructions
- Place crescent roll dough sheet on a greased baking sheet, stretching it into a large rectangle. Prick all over with tines of a fork. Bake dough at 400 degrees for 5 minutes until it begins to turn golden, and remove from oven.
- Break stem ends of asparagus off, rinse and wrap in a kitchen towel
- Microwave for 2 minutes on high. Immediately remove from towel to cutting board
- Cut asparagus into 1 inch pieces
- Shuck corn and cut kernels off cob {stand corn on large end and slice down vertically all around the ear}
- Spread Alfredo sauce over the partially baked dough in an even layer
- Put a layer of asparagus pieces on crust and top with a layer of corn
- Tear bacon into smaller piece and top corn layer.
- Sprinkle bleu cheese over all and then Parmesan
- Return flatbread to oven and bake for 10 minutes until toppings are hot and melted and crust is golden. Cut into small squares for appetizer servings or large squares for a meal
Notes
*corn can be quickly cooked in the microwave, in the husk, for 4 minutes per ear