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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These are great for brunch- or even as a side dish. Ingredients:
1 lb fresh asparagus, trimmed and cut into 1-inch pieces |
4 ounces cream cheese, softened |
1 tablespoon milk |
1 tablespoon mayonnaise |
1 tablespoon diced pimento |
1 tablespoon finely chopped onion |
1/8 teaspoon salt |
1 pinch pepper |
1 (8 ounce) package refrigerated crescent dinner rolls |
2 teaspoons butter, melted |
1 tablespoon seasoned bread crumbs |
Directions:
1. In a large saucepan, bring 1/2 inches of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
2. In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth.
3. Stir in the pimientos, onion, salt and pepper.
4. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
5. Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.
6. Top each with another teaspoonful of cream cheese mixture.
7. Bring three corners of dough together and twist; pinch edges to seal.
8. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.
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