Print Options

 
 
 Print
Asparagus Brunch Pockets Recipe

Asparagus Brunch Pockets Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:8 servings

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 ounces cream cheese, softened
  • 1 tablespoon 2% 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

Directions

  • 1. 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.
  • 2. In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
  • 3. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
  • 4. 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.
  • 5. 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.