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Asparagus Brunch Pockets


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Member since 2007

Serves | Prep Time 8 | Cook Time 18

Ingredients

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
Pinch pepper
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


Notes

These are super yummy. We made a double batch for Easter and people were fighting over the last one.

A dash of local for every season
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