1 c. chopped Vidalia onions
1/2 c. chopped yellow squash
1/4 c. chopped celery
1/4 c. bacon bits
1 c. processed American cheese, cubed
2 tbsp. butter, cut into bits
1/8 tsp. thyme
1/8 tsp. pepper
2 lg. cans of refrigerated crescent roll dough

Preheat oven to 350 degrees. Combine all ingredients, except rolls in a bowl. On a lightly floured board separate the two cans of rolls into four rectangles each. Press perforated edges together.

Spoon 2 or 3 tablespoons of the mixture over half each of the 8 rectangles. Fold the other half over the mixture and seal edges with a fork. Place on a lightly greased cookie sheet.

Bake for 25 minutes. Makes 8 pockets. NOTE: The pockets may be cut into bite size pieces and severed as appetizers.