Potato Pockets

A great way to use up left over mashed potatoes!

INGREDIENTS

• 1 pouch Cheddar and Sour Cream instant mashed potatoes Or about 2 cups left over-mashed potatoes
• 1 3/4 cups hot water
• 1 package (3 oz) cream cheese, softened
• 3/4 cup finely chopped fully cooked ham
• 2 medium green onions, chopped
• 1/4 cup bacon flavor bits or chips
• 1/4 cup shredded Cheddar cheese (1 oz)
• 1 can (8 oz) refrigerated crescent dinner rolls

DIRECTIONS

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. Bake at 375°F 10 to 12 minutes or until golden brown.

We liked them for a quick and easy dinner. Ryne also had the idea of leaving out the ham and stuff and just having the mashed potatoes covered in the crescent rolls as a side with a roast or something.