Sunday, May 19, 2013

Asparagus Brunch Pockets

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces non-dairy cream cheese, softened
1 tablespoon almond or soy milk
1 tablespoon Vegannaise or Nayonnaise (vegan mayonnaise)
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1/8 teaspoon salt
Pinch of pepper
1 tube (8 ounces) refrigerated crescent rolls
2 tablepsoons vegan butter, melted
1 tablespoon seasoned bread crumbs

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 mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.  Stir in onion, pimientos, salt and pepper.

Unroll crescent dough and separate in to 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 teaspoon of cream cheese mixture.  Bring three corners of dough together and twist; pinch edges to seal.

Brush with vegan butter; sprinkle with bread crumbs.  Bake at 375* for 15-18 minutes or until golden brown.

Adapted from Cynthia Lithicum's recipe in Taste of Home Apr/May 2007, pp. 39-40.

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