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Asparagus Brunch Pockets

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon mayonnaise
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

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;

Printed from tasteofhome.com Oct 11, 2008

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Asparagus Brunch Pockets cont.

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 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.