Asparagus Pockets

Lady Behind The Curtain - Asparagus Pockets

A buttery flaky crust with a creamy filling.  The perfect appetizer for Mother’s day, bridal shower, baby shower or brunch.

Asparagus Pocket Recipe (makes 8 appetizers)

Ingredients

1 – 8 ounce tube of Pillsbury crescent rolls

1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces

4 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon mayonnaise

1 tablespoon roasted red peppers, chopped

1 tablespoon green onions, chopped

1 tablespoon bacon, cooked crisp and crumbled

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons butter, melted

1 tablespoon seasoned bread crumbs

Directions

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.

In a large saucepan, bring 1/2-inch of water to a boil.  Add asparagus; cover and boil 3 minutes.  Drain and set aside.

In a small bowl, beat the cream cheese , milk and mayonnaise until smooth.  Stir in the peppers, onion, bacon, salt and pepper.

Unroll crescent rolls and separate into triangles;  place on the prepared cookie sheet.  Spoon 1 teaspoon of cream cheese mixture into the center of each triangle;

Lady Behind The Curtain - Asparagus Pockets

top with asparagus.

Lady Behind The Curtain - Asparagus Pockets

Top each with another teaspoonful of cream cheese mixture.

Lady Behind The Curtain - Asparagus Pockets

Bring three corners of dough together and twist; pinch edges to seal.

Lady Behind The Curtain - Asparagus Pockets

Brush dough with melted butter; sprinkle with bread crumbs.  Bake 15 to 18 minutes or until golden brown.  This recipe is a LBC original!

Lady Behind The Curtain - Asparagus Pockets

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Comments

Asparagus Pockets — 5 Comments

  1. Just downloaded the recipe; looks delicious! Do you serve this with a sauce? if so, would you share the recipe. THANKS.

    • Hi Judith, No sauce. These pockets have so much flavor they didn’t need any. Thanks for visiting Lady Behind The Curtain :)

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