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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.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    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

  • 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.
Nutrition Facts
1 each: 194 calories, 14g fat (5g saturated fat), 19mg cholesterol, 338mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 4g protein.
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