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Asparagus Brunch Pockets Recipe

Asparagus Brunch Pockets Recipe photo by Taste of Home

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These cute bundles are stuffed with a savory asparagust-cream cheese mixture. "They're wonderful for brunch or as a side dish," says Cynthia Linthicum from Towson, Maryland.

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Asparagus Brunch Pockets Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces cream cheese, softened
1 tablespoon 2% milk
1 tablespoon Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1 tablespoon diced pimientos
1 tablespoon finely chopped onion
1/8 teaspoon salt
Pinch pepper
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons butter, melted
1 tablespoon seasoned bread crumbs

Directions

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 bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful 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. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 194 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 338 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Asparagus Brunch Pockets in Taste of Home April/May 2007, p39

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Asparagus Brunch Pockets

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(1-1) of 1 reviews

Reviewed on Apr. 25, 2013 by Medinamom5

I've made this a number of times since seeing your recipe and it's delicious every time! It was a perfect treat for my women's Bible study group and then a baby shower and Easter brunch. Today I made them to bring to a potluck dinner where I wanted something meatless. They're a little tricky to assemble (have to get the roll dough to press shut without squeezing out the cream cheese) but they're worth a little trouble. When I don't have pimento, I substitute with finely chopped red pepper. I never have used 1 lb. of asparagus - half that, maybe. Any leftover cream cheese and asparagus is great on a bagel, too. Thanks for a great recipe!