Perfect Potato Pockets

(14)
  9 reviews

1
pouch (3.3 oz) cheddar and sour cream instant 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 Bac~Os® bacon flavor bits or chips
1/4
cup shredded Cheddar cheese (1 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon butter, melted
1
teaspoon red pepper sauce

Directions

  1. 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. 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. 3 Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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