Asparagus Brunch Pockets

★★★★★ 1 Review
katcat avatar
By Wallace Hale
from sikeston, MO

ummm ummmm good

serves 8
prep time 20 Min
cook time 15 Min
method Bake


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

How To Make

  • 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