Chicken in a Sleeping Bag

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate into 8 (4x7 1/2 inch) rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough, cut each rectangle into 4 rectangles, for a total of 8 (4x7 1/2-inch) rectangles.
• For each sandwich, place 1 rectangle of dough on ungreased cookie sheet. Top with 1 slice of ham. Place cheese at one end of ham slice. Place 2 chicken patties on cheese. Fold 2/3 of dough over chicken, leaving about 1 1/2 inches of chicken uncovered. Press sides of sandwich with fork to seal edges.
• Bake 15 to 17 minutes or until crust is golden brown and chicken is hot.

Nutrition Information:

• Calories 420
• (Calories from Fat 230),

• Total Fat 25g
• (Saturated Fat 10g,
• Trans Fat 4g),
• Cholesterol 50mg;
• Sodium 1030mg;
• Total Carbohydrate 28g
• (Dietary Fiber 0g,
• Sugars 4g),
• Protein 21g;

• Vitamin A 4%;
• Vitamin C 0%;
• Calcium 15%;
• Iron 15%;

• 2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 2 High-Fat Meat;
• 1 1/2 Fat;

• 2;