Asparagus Pockets
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
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. In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper. Unroll crescent dough and separate into triangles; place on an 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 together and twist; pinch edges to seal. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown. Make 8 servings. .