Asparagus Brunch Pockets Food

ASPARAGUS BRUNCH POCKETS

Steps:

• In a large saucepan, bring 1/2 inches 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 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.

ASPARAGUS BRUNCH STACK

Steps:

• Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
• Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.

ASPARAGUS BRUNCH POCKETS

Steps:

• in a lrg saucepan, bring 1/2 in of water to a boil. Add asparagus, cover an boil 3 min. drain set aside. in a small bowl, beat cream cheese, milk and mayonaise until smooth. stir in onions salt.
• Unroll the crescant dough and seperate into ntriangles; place on a 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 togather and twist; pinch edges to seal. Brush with the butter, sprinkle with bread crumbs. bake at 375f for 15 to 18 min or until golden brown. serve ummmmmm

BRUNCH POCKETS

Steps:

• Cut pie sheet in 4 equal pieces leaving crust in pan.
• Pat pineapple slices dry with paper towels.
• Top four pastry wedgres with one slice each of ham, turkey, cheese, and pineapple folding meat and cheese to fit.
• Top each with a pastry wedge, and seal and crimp edges with a fork.
• Cut slits in pastry.
• Place on an ungreased baking sheet, and brush lightly with egg.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Serve warm.