Use ketchup and mustard to make funny faces on the chicken tenders before serving.
Instructions
Adjust the oven temperature to 375° F and allow the oven to heat.
Unroll both cans of the crescent rolls.
Separate each roll of dough into 8 rectangles.
Press the perforations in each rectangle to seal.
Place the dough rectangles on an ungreased cookie sheet.
Place one slice of the ham onto each rectangle.
Top the ham with a slice of the cheese.
Place 2 chicken tenders over the ham and cheese making sure the tops of each tender is place within 1 inch of the top edge of the dough.
Fold the bottom of the dough over the chicken tenders about half way up.
Press the side of the dough with a fork to seal.
Bake 15 minutes or until the dough is golden brown and the tenders are hot.
Notes
If frozen, thaw the chicken tenders spreading them on a plate and placing the plate in the refrigerator for 1 hour, or thaw in the microwave on defrost for about 4 minutes. Then cook in a fry pan or bake thie chicken tenders in the oven until nearly done, about 20 minutes. Let them cool down a little.