Homemade croissant pockets

I found a recipe yesterday and just had to try it out last night. Man these things were good!

Ingredients:

2 cans of croissant dough
1/2 of an onion, chopped
1/2 cup diced cooked ham
1/2 cup ranch dressing
1 cup grated cheese of your choice
2 Tbsp butter or margarine
2 cups frozen hasbrowns
pepper and garlic to taste

Heat oven to 350. If ham is not already cooked, cook and dice and set aside. Defrost frozen hasbrowns in microwave safe bowl for about 2 minutes. Brown hashbrowns and onions in a pan with butter. Add garlic and pepper to taste. In small bowl mix dressing, cheese (I used cheddar and an asiago/parm blend and of course I used more than the 1 cup. I like my cheese!) and the ham. (I did not mix the ham with the dressing mix as I wanted half of mine to be meatless.) On a cookie sheet roll out the croissant dough. Take the first 2 triangles that roll out (that form a square when together) and pinch the seams together. Continue this process with both cans of croissant dough. Place a small amount of the potato mixture and a small amount of the cheese mixture at one end of the dough. Fold the other end over and pinch all the edges shut. Fill and seal all of the pockets and bake for 15 minutes or until crust is golden brown.

What I love about this is you can very easily change the stuffing ingredients. You could use spaghetti sauce, pepperoni, musrooms etc for a pizza pocket, or some of that wonderful pesto I love with chicken. The possibilities are endless!

I meant to take pictures, but well um they were eaten before I had the chance.