Asparagus Brunch Pockets

Submitted by JLBurnell

"These are great for brunch- or even as a side dish."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon mayonnaise
• 1 tablespoon diced pimento
• 1 tablespoon finely chopped onion
• 1⁄8 teaspoon salt
• 1 pinch pepper
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 teaspoons butter, melted
• 1 tablespoon seasoned bread crumbs

directions

1. In a large saucepan, bring 1/2 inches of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
2. In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth.
3. Stir in the pimientos, onion, salt and pepper.
4. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
5. Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.
6. Top each with another teaspoonful 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.