1 pkg crescent rolls
1/4 c grated Parmesan cheese
2 c chicken breast, cooked and diced or shredded
1 c ham, cooked and diced
1/3 c sour cream
1/2 c shredded Swiss cheese
In a mixing bowl, combine the sour cream, Parmesan cheese and Swiss cheese. Add the chicken and ham and toss until coated. Evenly divide the filling between the crescent toll pockets, using about 1/4 cup of mixture, per pocket. Fold one side of the pocket over the other side. Seal the edges by pressing with the times of a fork. Transfer the pockets to a cookie sheet. Bake at 375 for 10 minutes; be careful not to brown them. Cool on a baking sheet then individual freeze. When completely frozen put in a freezer bag and seal.
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