Chicken Cordon Bleu Pockets

Ingredients:

3-8 ct. tubes of refrigerated crescent rolls

1/3 c. sour cream

¼ c. grated fresh Parmesan cheese

A generous ½ c. shredded Swiss cheese

1 c. of ham

2 c. of cooked, diced chicken

A little salt and pepper to taste

To Prepare:

In a large mixing bowl, combine sour cream, Parmesan cheese, swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat with sour cream/cheese mixture.

To freeze just filling: (This is what I did)

Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3-8 ct. tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.

To cook:

Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about ¼ c. of filling (if frozen prior, thaw completely) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 15 min. or until golden brown.

To freeze everything: (I haven’t tried cooking before freezing but your supposed to be able to)

Cool completely, then place 4 pockets at a time on aluminum foil and fold up. Then place the pockets in the aluminum foil into a labeled gallon sized Ziploc bag.

To cook – if you froze the complete pockets:

If you have already baked your pockets, thaw them completely and bake at 250 degrees for 15 min or until warm.

Variations:

I have made these into bite sized bits but cutting the triangles smaller. This was GREAT for a potluck

**From Laura Glanville**