Asparagus Brunch Pocket
Ingredients
- 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
Directions
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.
About Today's Farmer magazine
Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.
If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.
