Asparagus Brunch Pockets
1 lb fresh asparagus, trimmed and cut to 1 in pieces
4 oz cream cheese, softened
1 Tbsp milk
1 Tbsp mayonnaise
1 Tbsp finely chopped onion
1 Tbsp diced pimientos
1/8 tsp salt
1 tube (8 oz) refrigerated crescent rolls
2 tsps butter, melted
1 Tbsp seasoned bread crumbs
In a large saucepan, bring 1/2 in of water to a boil.
Add asparagus; cover and boil for 3 minutes. Drain and set aside.
In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.
Stir in onion, pimientos, salt and pepper.
Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. Spoon 1 tsp of cream cheese mixture into the center of each triangle; top with asparagus.
Top each with another tsp full of cream cheese mixture.
Bring three corners of dough together and twist; pinch edges to seal.
Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15-18 minutes or until golden brown.
Pairs Well With
These are super yummy. We made a double batch for Easter and people were fighting over the last one.