Asparagus Brunch Pockets Recipe

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Asparagus Brunch Pockets

Wallace Hale

By
@katcat

ummm ummmm good


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Rating:

Serves:

8

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 lb
fresh asparagus, trimmed cut into 1-in pieces
4 oz
cream cheese softened
1 Tbsp
2 % milk
1 Tbsp
mayonaise
1 Tbsp
finely chopped onion
1/8 tsp
salt
1
tube (8oz) refrigerated cresant rolls
2 tsp
butter, melted
1 Tbsp
seasoned bread crumbs

Directions Step-By-Step

1
in a lrg saucepan, bring 1/2 in of water to a boil. Add asparagus, cover an boil 3 min. drain set aside. in a small bowl, beat cream cheese, milk and mayonaise until smooth. stir in onions salt.
2
Unroll the crescant dough and seperate into ntriangles; place on a ungreased baking sheet
3
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 togather and twist; pinch edges to seal. Brush with the butter, sprinkle with bread crumbs. bake at 375f for 15 to 18 min or until golden brown. serve ummmmmm

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy