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Asparagus Brunch Pockets

 Asparagus Brunch Pockets
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.
8 ServingsPrep: 20 min. Bake: 15 min.

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

  • 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

2 of 2

Asparagus Brunch Pockets (continued)

Directions (continued)

  • 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.