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
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.