This was an interesting way to spend the afternoon...I was hoping these would be worth all the effort, but they just turned out OK. To be fair, we went off recipe a bit but I will leave my comments in case they are useful to somebody else. I have one daughter who is allergic to pizza sauce and we get tired of ham and cheese hot pockets. I tried creating a bacon-Swiss-mushroom-burger version. I used two 8 oz boxes of the Jiffy pizza crust mix, and was only able to get eight pockets. I was glad I had two rolls of crescent rolls in the fridge, because I still had enough fillings left to make 8 more with the crescents. I found the pizza crust dough difficult to work with. The rolling out and trying not to get stuck to the counter, and also not to over-flour... it just took awhile. The crescents were sooo much easier (two triangles = 1 rectangle for each pocket, so 4 pockets from one tube). I also preferred the flavor and the appearance of the crescent pockets. We cooked all our meat prior to assembly. We grilled our hamburger patties because I thought I would enjoy having that yummy grilled flavor. If I did this again, I would ry loose seasoned hamburger meat instead. The patties made it more difficult to create pockets. Also if you use bacon like I did, crumble up your pieces rather small. We started off just breaking our slices of bacon in half, but the crispy bacon edges kept poking out through the dough and making holes. We used pre-sliced sandwich slices of Swiss cheese, and I broke those in half for each pocket. The cheese was undetectable in the pizza dough packets, completely dwarfed by the thick floury crust. It was more noticeable in the crescent pockets, but I think would have still been better if we had used the full slice of cheese.