1 whole chicken
Pillsbury crescent rolls
Onions
Carrots
Bay leaf
Muenster cheese
Cheddar cheese

Cook chicken in water with onions and carrots and bay leaf. Cool over night in water cooked in. Keep stock for soup later. Remove chicken from bones.

Unroll Pillsbury crescent rolls and cut into 4 squares. Place chicken in center of dough square. Top with pats of butter and Muenster cheese. Cover with another dough square and pinch ends together.

Bake at 375 degrees for 10-15 minutes until golden brown. Turn oven off and place 1 large slice cheddar cheese on top of dough and return to coven to melt. 2 servings.