Chewin'

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September 2005

Chicken Cordon Bleu Pockets

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Crescent roll dough	24 rolls	48 rolls	72 rolls	96 rolls	120 rolls	144 rolls
Sour cream	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Grated Parmesan cheese	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Shredded Swiss cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Chicken breast, cooked and diced	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Ham, cooked and diced	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Remove rolls from package and connect triangles to form rectangles.

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.

Freezing Directions:

Allow to cool on the baking sheet. Place in rigid containers or freezer bags. Seal, label and freeze.

Serving Directions:

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.

Comments:

My kids love these pockets. It reminds them of one of their favorite “fancy” dinners we serve at our house.

You can use reduced fat or fat free sour cream in this recipe.

You can use homemade crescent roll dough for this recipe. The Super Easy Best Ever Crescent Rolls recipe works well for this recipe. Click here to view the recipe.

Nutritional Info: 

Per Serving: 320 Calories; 17g Fat (50.6% calories from fat); 15g Protein; 23g Carbohydrate; 0g Dietary Fiber; 35mg Cholesterol; 653mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 3 Fat.

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