Thursday, September 1, 2011

Pesto Chicken Bundles

This is the third variation of the chicken bundles I've made recently.  Love Love Love the convenience of using Pillsbury crescent rolls! I love the pesto, chicken and cheese combination.  I thought, why not tuck it into a crescent pocket and make it into a dinner? Took 10 minutes to prepare and another 12 to cook.  Dinner in less than 30 minutes, yes please!

1 can of Pillsbury Crescent Rolls (I use reduced fat)
2 cups of shredded chicken
1/2 cup of pesto (I use already prepared)
1/2 cup of shredded provolone cheese
olive oil
salt and pepper to taste

Place crescent rolls onto an ungreased baking sheet.  Separate them into 4 squares (2 triangles together).  Pinch edges together.  

Saute chicken with pesto.  I used rotisserie chicken that I had frozen the week before, so all I had to do was thaw and reheat it.  I heated it for a minute then added the pesto.  I mixed it in and cooked until it was heated through.  

Shred a half a cup of provolone cheese.  I did one cup and it was too much.  

Place a spoonful of chicken towards the bottom of the dough.  Top with a small spoonful of provolone cheese.  Fold dough over to form a pocket.  Press edges together.  

Brush with olive oil and sprinkle some salt and pepper on top.  
Bake at 350 for 12-15 minutes or as directed on package of rolls.  


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