ASPARAGUS BRUNCH POCKETS

Asparagus Brunch Pockets image

Provided by Wallace Hale @katcat

Number Of Ingredients 9

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

Steps:

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.
Unroll the crescant dough and seperate into ntriangles; place on a 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 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