1 c. chopped onion (sweet type)
1/2 c. chopped yellow squash
1/4 c. chopped celery
1/4 c. bacon bits
2 lg. cans refrigerated crescent roll dough
1 c. processed American cheese, cubed
2 tbsp. butter, cut into bits
1/8 tsp. thyme
1/8 tsp. pepper

Preheat oven to 350 degrees. Combine all ingredients except rolls. On lightly floured board, separate the 2 cans of rolls into 4 rectangles each. Press perforated edges together. Spoon 2 to 3 tablespoons mixture over half of each rectangle; fold other half over mixture and seal edges with fork. Bake 25 minutes on lightly greased cookie sheet.

NOTE: Pockets may be cut into bite-size pieces and served as appetizers.