Chicken Cordon Bleu Pockets

yields- 8 pockets

Ingredients:
2 tubes refrigerated crescent rolls
1/3 cup sour cream
1/4 cup grated parmesan cheese
1/2 cup shredded swiss cheese
1 cup ham, cooked and diced
2 cups cooked chicken, diced
a little salt and pepper to taste

(I also added about a 1/4th cup of mayo cause it seemed a little dry when i made it for my family)

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

open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together so they don't fall apart, you will get 4 pockets from each tube of crescent rolls. Spoon about 1/4 cup of mixture close to the end of each rectangle, then fold over remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing down with tines of a fork. Place pockets on a cookie sheet and bake at 375 for 12-14 minutes or until golden brown.

French Dip Sandwiches

1 Sirloin Tip Roast
1/2 cup Soy Sauce
1 tsp. Garlic Powder
1/4 tsp. Pepper
2 cups Water
1 Can Beef Broth
Rolls Buttered and frosted with Parmesan Cheese

Place Roast, soy sauce, garlic powder, pepper, and 2 cups of water in crock pot. Cover and cook for 10 hours on low. Take beef out and shred. Add beef broth to drippings. Serve sandwiches with au jus sauce in crock pot. Enjoy!

Freezer meal instructions: Thaw then place contents of bag and 2 cups of water into the crock pot. Follow the above instructions.