Asparagus Brunch Pockets

Posted on: May 6, 2010 | Submitted by: us104_healthyrecipes

Prep Time: 20 min.
Total Cook Time: 35 min.

Makes: 8 servings

What You Need

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 ounces low fat cream cheese, softened
• 1 tablespoon skim milk
• 1 tablespoon mayonnaise
• 1 tablespoon diced pimientos
• 1 tablespoon finely chopped onion
• 1/8 teaspoon salt
• Pinch pepper
• 1 tube (8 ounces) low fat refrigerated crescent rolls
• 2 teaspoons butter, melted
• 1 tablespoon seasoned bread crumbs

Make It

1. In a large saucepan, bring ½ 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 un-greased 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 together and twist; pinch edges to seal.
4. Brush with butter; sprinkle with bread crumbs. Bake at 375 degrees for 15-18 minutes or until golden brown. Yield: 8 servings.

Nutrition Information

Calories	180
Total Fat	10g
Sodium	338mg
Carbohydrates	14g
Dietary Fiber	1g
Protein	4g