Easy Creamy Asparagus Brunch Pockets
I found a similar recipe years ago that was listed as part of a spring luncheon menu. Modern ingredients like refrigerated crescent rolls make it much quicker and easier, and the sprinkle of sesame seeds on top give it a nice nutty crunch!
This recipe is perfect for spring when the asparagus is in season, but it’s great year-round!
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PrintCreamy Asparagus Brunch Pockets
A quick and easy recipe for brunch, lunch, or dinner
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Baking
- Cuisine: Brunch
Ingredients
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
4 ounces cream cheese, softened
1 tablespoon mayonnaise
2 tablespoons finely diced yellow onion
2 tablespoons diced pimiento, drained
dash of salt and a few grinds of fresh pepper
two 8 ounce tubes of refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons sesame seeds
Instructions
Preheat oven to 375 degrees
Bring 2 cups of water to a boil and cook asparagus for 3-5 minutes. Drain.
In a medium bowl, combine the cream cheese and mayonnaise until smooth. Stir in the onion, pimiento, salt, pepper, and asparagus until combined, then set aside.
Unroll the tubes of crescent rolls and press the edges of two together to form a rectangle.
Repeat with the remaining crescents.
Spoon 1/4 of the cream cheese mixture into the center of one of the dough rectangles, then top with another rectangle. Pinch the edges shut or crimp them with the tines of a fork. Repeat with the remaining dough and filling and place them on a baking sheet lined with parchment or a nonstick liner.
Brush the tops of the pockets with butter and sprinkle with sesame seeds.
Bake for 15-18 minutes or until golden brown.
Notes
Serve with a side salad and fresh fruit.
