Asparagus Brunch Pockets

Name: Asparagus Brunch Pockets
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh asparagus, trimmed and cut into 1-inch pieces; 2 teaspoons butter, melted; 113 grams cream cheese, softened; 1 Tbsp mayonnaise; 1 Tbsp 2% milk; 1 Tbsp finely chopped onion; 1 pinch Pinch pepper; 1 Tbsp diced pimientos; 227 grams tube refrigerated crescent rolls; 0 teaspoons salt; 1 Tbsp seasoned bread crumbs

One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 189 calories. This recipe serves 8. Head to the store and pick up pepper, pimientos, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a large saucepan, bring 1/2 in. of water to a boil.

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Water

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Sauce Pan

Add asparagus; cover and boil for 3 minutes.

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Asparagus

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.

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Salt And Pepper

Cream Cheese

Mayonnaise

Pimiento

Onion

Milk

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Bowl

Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.

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Dough

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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.

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Cream Cheese

Asparagus

Dough

Brush with butter; sprinkle with bread crumbs.

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Breadcrumbs