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Asparagus Brunch Pockets Recipe

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This recipe for Asparagus Brunch Pockets, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Gillund
Added: Tuesday, May 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh asparagus, trimmed and cut into 1 " pieces 4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. mayonnaise
1 tbsp.finely chopped onion
1 tbsp. diced pimientos
1/8 tsp salt
pinch of pepper
1 tube crescent rolls
2 tsp. butter, melted
1 tbsp. seasoned bread crumbs.

Directions:
Directions:
In a large saucepan, bring 1/2 in. 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 onion, pimientos, salt and pepper. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. Spoon 1 tsp of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another tsp 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.

 

 

 

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