Ham and Potato Pockets

This month I challenged myself to use what I had in my pantry and not be wasteful. I had made some ham for New Years, and we had a lot left over. I didn't want to make bean and ham soup, so I came across this recipe. It was great. Different and fun. I think that you could easily make it with jack cheese (instead of swiss) and italian dressing (instead of ranch.)

It was good the first night, but it was great for leftovers the next day!
http://onceamonthmom.com/ham-potato-pockets/

Ingredients
3/4 lb cooked ham, diced
1 cup Swiss cheese, shredded
1/2 cup ranch dressing
2 cups frozen hash brown potatoes
1/2 cup onion, diced
2 Tablespoons margarine
1/8 teaspoon garlic powder
2 cans refrigerator crescent rolls

Directions:
Place 2 cups of frozen hash brown potatoes in microwaveable safe bowl and defrost for approximately 3 minutes.
In a small skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder.
In a separate small bowl, mix together ham, Swiss cheese and ranch dressing.
On a cookie sheets spread out refrigerated crescent dough and pinch together triangle perforations to make 4 squares (if you using the non-perforated dough cut into 4 large squares).
Place 1/4 cup of potato mixture and 1/4 cup of ham mixture into the center of the crescent squares.
Fold over dough and seal with a fork.
Place in 350 degree oven for 15-18 minutes or until lightly browned.

Freezing Instructions

Let cool and then flash freeze (or place each in a small zipper sandwich bag) and place in a gallon size freezer bag. Freeze. To Serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.