Asparagus Brunch Pocket

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  • Serves: 8
  • Complexity: medium
  • Origin: Breakfast


  • 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 oz. cream cheese, softened
  • 1 tbls. milk
  • 1 tbls, mayonnaise
  • 1 tbls, finely chopped onion
  • 1 tbls, diced pimentos
  • 1/8 tsp. salt
  • Pinch of pepper
  • 1 (8 oz. ) tube refrigerated crescent rolls
  • 2 tsp. butter, melted
  • 1 tbls, seasoned bread crumbs


  1. Heat oven to 375°. In a large saucepan, bring ½ inch of water to a boil. Add asparagus; cover and boil 3 minutes. Drain and set aside. In a small mixing bowl, beat cream cheese, milk and mayonnaise until smooth. Stir in onion, pimentos, 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 seasoned bread crumbs. Bake for 15 to 18 minutes or until golden brown. Yields 8 servings.

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