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Monday, June 1, 2009

Chicken Cordon Bleu Pockets-submitted by Tish

Yields: 12 pockets

3- (8 count) tubes of refrigerated crescent rolls (I use the REDUCED FAT variety)
1/3 cup reduced fat or fat-free sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1 cup of ham, cooked and diced (I use Bluegrass 95% fat free smoked ham)
2 cups of COOKED, diced chicken***
a little salt and pepper to taste

***NOTE from Tish: you can use chicken breasts only, but I like using a whole chicken - I think a little dark meat adds more flavor - you can even use rotisserie chicken to make it super easy to fix, just take the skin off and shred the meat)***

Assembly Day:
In a large mixing bowl, combine sour cream, Parmesan cheese, Swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with sour cream/cheese mixture.

Option #1: Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3 (8-count)tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.

Option #2: Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about 1/4 cup of COMPLETELY THAWED filling (if you froze the filling originally) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 12-14 minutes or till golden brown. Cool completely, then place cooked pockets in labeled freezer bags or rigid containers and freeze.

Serving Day:
1)If you have already baked your pockets, thaw them completely overnight in the refrigerator, then microwave them on High for 2-4 minutes till hot.You might be able to put them on cookie sheets and rewarm them at 200-250 degrees for a few minutes till hot as well.

2)If you froze your filling only, thaw it completely and assemble and bake as detailed in option#2 above.

**Note: This recipe is from the 30Day freezer gourmet site - so the pockets should freeze well and re-heat well even if already cooked. I have not tried this recipe yet myself so I was afraid the rolls might get soggy if cooked then frozen and rewarmed. That is why I made the filling and froze it separately and am sending the crescent rolls onto you to assemble them for yourself.**


  1. My family loved this and all the kids had seconds. I made it on a night we had to head to the ballfield and it was very transportable.

  2. These were GREAT! Thanks Tish!

  3. Tish, we all loved these! Easy to assemble and delicious. Had them as leftovers for lunch like hot pockets! Thanks!

  4. Our family liked this meal. The "cordon bleu" flavor was new for the kids and they weren't so sure at first...the idea of making pockets with many things inside has already been done several times since we've had this meal(i have never thought to do that before!!). Thank you!