Perfect Potato Pockets
- 3 1/3 ounces instant mashed potatoes, sour cream and cheddar
- 1 3/4 cups hot water
- 3 ounces cream cheese, softened
- 3/4 cup cooked ham, finely chopped
- 2 medium green onions, chopped
- 1/4 cup bacon bits
- 1/4 cup shredded cheddar cheese
- 8 ounces Pillsbury Refrigerated Crescent Dinner Rolls
- 1 tablespoon butter, melted
- 1 teaspoon red pepper sauce
- 1. In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese.
- 2. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.
- 3. Mix butter and pepper sauce; brush over tops. Bake at 375u0b0F 10 to 12 minutes or until golden brown.
potatoes, water, cream cheese, green onions, bacon bits, cheddar cheese, rolls, butter, red pepper
Taken from www.food.com/recipe/perfect-potato-pockets-439171 (may not work)