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.