Asparagus Brunch Pockets Recipe

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Category:	Category: Breakfast Foods

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 375º for 15 - 18 minutes or until golden brown.

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Asparagus Brunch Pockets Recipe

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Directions: