Asparagus Brunch 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

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
4. .
5. 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.
6. Brush with butter; sprinkle with bread crumbs. Bake at 375u0b0 for 15-18 minutes or until golden brown.

fresh asparagus, cream cheese, milk, mayonnaise, pimientos, onion, salt, pepper, crescent rolls, butter, bread crumbs

Taken from www.tasteofhome.com/recipes/asparagus-brunch-pockets/ (may not work)