Broccoli & Chicken Pockets

[Stanny]

Broccoli Chicken Pockets
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese (non-fat works too)
1/2 cup mayonnaise (non-fat works too)
2 tbsp Dijon-style prepared mustard
Salt and pepper to taste
1 tbsp minced garlic
1 (8 ounce) package refrigerated crescent rolls
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F.
Cover a cookie sheet with aluminum foil. Spoon some of the chicken mixture onto the thick part of a triangle (crescent roll), place another triangle on top. Press the seems down with a fork to make a good seal. Bake for about 20-25 minutes. Basically they are done once they are golden brown. Pretty tasty....