Shrimp and Asparagus in Blankets
|Baking mix||1 Cup (16 tbs) (Atkins Quick Quisine)|
|Unsalted butter||4 Tablespoon, melted and cooled (1/2 Stick)|
|Water||1⁄4 Cup (4 tbs)|
|Slender asparagus spears||10 , ends trimmed|
|Shrimp||1 Pound, peeled and deveined (20 Large Size)|
|Thin prosciutto slices||5 , cut crosswise into 20 strips|
|No sugar added tomato sauce||2⁄3 Cup (10.67 tbs), warmed|
1. Combine bake mix, butter, and water in a medium bowl, stirring until the dough comes together. Transfer dough and loose flour onto a board or counter and knead until blended. Wrap in plastic wrap and refrigerate about 30 minutes.
2. Heat oven to 375°F.
3. Cut asparagus spears into 2 pieces that are as long as shrimp; discard any leftover pieces. Wrap 1 prosciutto strip around 1 asparagus piece and 1 shrimp; set aside and repeat with remaining prosciutto, asparagus, and shrimp.
4. Cut dough into 20 equal pieces. Roll each piece into a 3-inch circle. Set prosciutto bundles onto circles and roll up (shrimp and asparagus will stick out), pressing seam gently. Set, seam-side down, on a baking sheet. Bake until asparagus is tender, shrimp is pink, and dough is golden and puffed, about 20 minutes. Serve with the tomato sauce.