Chicken Cordon Bleu Pockets

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 48 rolls crescent roll dough
• 1/3 cup sour cream
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded swiss cheese
• 2/3 lb chicken breast, cooked and diced (about 2 cups)
• 1/3 lb ham, cooked and diced (about 1 cup)

Recipe

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• 1 assembly directions:.
• 2 remove rolls from package and connect triangles to form rectangles.
• 3 preheat oven to 375 degrees. in a mixing bowl, mix the sour cream, parmesan cheese, and swiss cheese. add the diced chicken and ham and toss until coated. evenly divide the filling between the pockets using about 1/4°c of mixture per pocket. fold one side of the pocket over the other side. seal the edges by pressing with the tines of a fork. transfer the pockets to a cookie sheet. bake at 375 for 12 minutes or until golden brown.

recipe

• 4 freezing directions:.
• 5 allow to cool on the baking sheet. place in rigid containers or freezer bags. seal, label and freeze.

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• 6 serving directions:.
• 7 thaw in the refrigerator overnight. microwave on high for 2 to 4 minutes or until the pockets are hot. place in a warmed thermos and close lid.
• 8 you can use the flaky biscuit dough. peel each biscuit in half and flatten with palm of your hand. fill with stuffing and fold in half.