Asparagus Brunch Pockets

Asparagus Brunch Pockets

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Wallace Hale


ummm ummmm good


★★★★★ 1 vote

20 Min
15 Min


  • 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 Asparagus Brunch Pockets


  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

Printable Recipe Card

About Asparagus Brunch Pockets

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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