Crescent Chicken Pockets

Tonight's dinner was excellent!! I had some rotisserie chicken and cheddar cheese to use up so I decided to make a sandwich of sorts. It was like a lean pocket only WAY better. John and I both loved it so I would highly recommend it.

Ingredients:
1 1/2 cups of shredded chicken
1/2 cup of 2% cheddar cheese
4 slices of cooked, chopped, center cut bacon (Center cut bacon is less fat then regular and tastes better- can't beat it!)
1 can of reduced fat crescent rolls
2-3 tablespoons of Spicy Ranch salad dressing (I used Hidden Valley)


Directions:
1-Preheat the oven to 375.
2- Open the crescent rolls and divide into two equal pieces (4 triangles in each piece).
3- Press the seals of the rolls together to make two flat rectangles. Place one rectangle down on a greased cookie sheet.
4- In a separate bowl combine the chicken, cheese, chopped bacon, and spicy ranch. Stir to combine.
5- Evenly spread the chicken mixture over the crescents.
6- Place the second rectangle of crescent rolls over the chicken mixture.
7- Pinch edges together, rolling them up to ensure the filling stays inside.
8- Bake for about 20 minutes or until golden brown.
9- Allow to stand 5 minutes before serving.