Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.