Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces4 ounces cream cheese, softened1 tablespoon 2% milk1 tablespoon mayonnaise1 tablespoon diced pimientos1 tablespoon finely chopped onion1/8 teaspoon saltPinch pepper1 tube (8 ounces) refrigerated crescent rolls2 teaspoons butter, melted1 tablespoon seasoned bread crumbs
Preparation
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.
