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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These cute bundles are stuffed with a savory asparagust-cream cheese mixture. They're wonderful for brunch or as a side dish, says Cynthia Linthicum from Towson, Maryland. Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
4 ounces cream cheese, softened |
1 tablespoon 2% milk |
1 tablespoon mayonnaise |
1 tablespoon diced pimientos |
1 tablespoon finely chopped onion |
1/8 teaspoon salt |
pinch pepper |
1 tube (8 ounces) refrigerated crescent rolls |
2 teaspoons butter, melted |
1 tablespoon seasoned bread crumbs |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
2. In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
3. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
4. 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 together and twist; pinch edges to seal.
5. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown. Yield: 8 servings.
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