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Ingredients
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 1-½ pounds fresh asparagus, trimmed and cut into ½-inch pieces
  • 1 medium onion, chopped
  • ½ cup sliced fresh mushrooms
  • ¼ cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • ¼ cup minced fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon each dried basil, oregano and rubbed sage
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