Perfect Potato Pockets

How to cook Perfect Potato Pockets

Ingredients: 1 (3.3 ounce) pouch Betty Crocker Cheddar and sour cream instant mashed potatoes 1 3/4 cups hot irrigate 1 (3 ounce) package 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 (8 ounce) can Pillsbury refrigerated crescent dinner rolls 1 tablespoon butter, melted 1 teaspoon red pepper disrespectfulness

Directions: In large basin, mix the mashed potatoes and hot not wash lavishly. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie journal. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over innards, overlapping ends; press gently to seal. Mix butter and pepper audacity; brush over tops. Bake at 375 degrees F 10 to 12 minutes or until golden brown.


Servings Per Prescription: 4

Amount Per Serving

Calories: 517

Total Fat: 31.5g Cholesterol: 53mg Sodium: 1487mg Total Carbs: 43.2g Dietary Fiber: 3.2g Protein: 16.3g

Prepare time:25 Min

Ready in:25 Min

Serving against:4 peoples

Comments are closed.