Asparagus Brunch Pockets Oven Recipe

Asparagus Brunch Pockets Oven Recipe



Ingredients needed:

* 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
* 4 ounces cream cheese, softened
* 1 tablespoon of 2% milk
* 1 tablespoon of mayonnaise
* 1 tablespoon of diced pimientos
* 1 tablespoon of finely chopped onion
* 1/8 teaspoon salt
* Dash of pepper
* 1 tube of refrigerated crescent rolls
* 2 teaspoons of melted butter
* 1 tablespoon of seasoned bread crumbs

Preparation steps;

* In a large saucepan, bring 1/2 inch 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 degrees for 15 to 18 minutes or until golden brown.

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