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Asparagus Brunch Pockets
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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; 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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |