Asparagus Brunch Pockets

8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

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

Directions

• In a large saucepan, bring 1/2 in. 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° for
  
  • 15-18 minutes or until golden brown. Yield: 8 servings.
  
  Nutrition Facts: 1 serving (1 each) equals 194 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 338 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.