Split Pea Soup and Cheese Stuffed Cresents

I know split pea soup brings back memories of that pasty green stuff in that horror movie from the 70's but this is a recipe that your family will love.

3 stalks celery chopped
3 carrots pealed and chopped
2 potatoes pealed and chopped
1/2 a yellow onion minced
1 bag dried split peas soaked over night, drained and rinsed
2 can vegetable stock
2 cans water
1 tablespoon salt
2 dried bay leaves
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder

1 can store bought crescent dough
16 cheese cubes of your choice

Place all but the crescent dough and cheese in the slow cooker and place on low for 8 hours or on high for 4 hours.
Once the soup is done turn off to let cool while the rolls are baking. Roll the dough over the cheese cubes and bake in a 375 degree preheated oven until golden brown. Right around 13-15 minutes.