Chicken Cordon Bleu Pockets

Name: Chicken Cordon Bleu Pockets
Ingredients: 48 rolls crescent roll dough; 13 cup sour cream; 14 cup grated parmesan cheese; 12 cup shredded swiss cheese; 23 lb chicken breast, cooked and diced (about 2 cups); 13 lb ham, cooked and diced (about 1 cup)

6 ingredients

21 steps

Ingredients

48 rolls crescent roll dough
13 cup sour cream
14 cup grated parmesan cheese
12 cup shredded swiss cheese
23 lb chicken breast, cooked and diced (about 2 cups)
13 lb ham, cooked and diced (about 1 cup)

Directions

1

Assembly Directions:.
2

Remove rolls from package and connect triangles to form rectangles.
3

Preheat oven to 375 degrees.
4

In a mixing bowl, mix the sour cream, Parmesan cheese, and Swiss cheese.
5

Add the diced chicken and ham and toss until coated.
6

Evenly divide the filling between the pockets using about 1/4C of mixture per pocket.
7

Fold one side of the pocket over the other side.
8

Seal the edges by pressing with the tines of a fork.
9

Transfer the pockets to a cookie sheet.
10

Bake at 375 for 12 minutes or until golden brown.
11

Freezing Directions:.
12

Allow to cool on the baking sheet.
13

Place in rigid containers or freezer bags.
14

Seal, label and freeze.
15

Serving Directions:.
16

Thaw in the refrigerator overnight.
17

Microwave on high for 2 to 4 minutes or until the pockets are hot.
18

Place in a warmed thermos and close lid.
19

You can use the flaky Biscuit dough.
20

Peel each biscuit in half and flatten with palm of your hand.
21

Fill with stuffing and fold in half.