Asparagus Brunch Pockets
INGREDIENTS
  • Cooking Time: 18
  • Preparation Time: 8
  • 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
DIRECTIONS
  1. In a large saucepan, bring 1/2 in of water to a boil.
  2. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
  3. In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.
  4. Stir in onion, pimientos, salt and pepper.
  5. 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.
  6. Top each with another tsp full of cream cheese mixture.
  7. Bring three corners of dough together and twist; pinch edges to seal.
  8. Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15-18 minutes or until golden brown.
RECIPE BACKSTORY
These are super yummy. We made a double batch for Easter and people were fighting over the last one.