Asparagus Brunch Pockets

Ingredients

• 1 pound asparagus fresh trimmed cut into 1-inch pieces
• 2 teaspoons butter melted
• 4 ounces cream cheese softened
• 1 tablespoon mayonnaise 
• 1 tablespoon milk 2%
• 1 tablespoon onion finely chopped
• 1 pinch pepper 
• 1 tablespoon pimientos diced
• 8 ounces regular crescent rolls refrigerated
• 0.1 teaspoon salt 
• 1 tablespoon seasoned bread crumbs 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. In a large saucepan, bring 1/2 in. of water to a boil.
2. Add asparagus; cover and boil for 3 minutes.
3. Drain and set aside.
4. In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper.
5. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
6. 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.
7. Brush with butter; sprinkle with bread crumbs.
8. Bake at 375° for 15-18 minutes or until golden brown.