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Pesto Chicken Crescent Ring

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Pesto Chicken Crescent Ring
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!

Ingredients

3
boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3
cup plus 1 tablespoon basil pesto (from 7-oz container)
1
cup shredded Monterey Jack cheese (4 oz)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

  • 1 Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • 2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • 3 Spoon chicken mixture on the half of each rectangle closest to center of ring.
  • 4 Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • 5 Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Tips  

Cooking the chicken breasts in advance saves time in recipe preparation. Any leftover chicken will work as well.

If you'd rather not have browning on the crescent ring, you can skip the step of brushing the dough with pesto before baking.

Nutrition Information 
No nutrition information available for this recipe
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