Chicken Pockets

Cooked Chicken- cubed
 (I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough

chicken gravy-

Quantities will depend on how many you are serving.

I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.

separate crescent roll dough into sections-  fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.

In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese.  Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture.  Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)

Top with more grated cheese and serve with gravy.

You can make these up-  then freeze them before you bake.  After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally.  All ingredients are pre-cooked, so they just need to be heated through.

Easy Quiche

2 eggs, beaten
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated

Heat oven to 325 F

Brown sausage (and mushrooms) and drain.  Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust.  Put drained sausage(mushroom) and green onion slices in bottom of crust and level.  Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered.  If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time.  Top the mix with the grated cheeses and bake for 40-45 min.

This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.