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Rotisserie Chicken Pesto Crescent Pockets

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Rotisserie Chicken Pesto Crescent Pockets
  • Prep Time 11 min
  • Total Time 30 min
  • Servings 4
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Jarred pesto adds loads of flavor to these crescent pockets without a lot of fuss.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/4
cup basil pesto
1/2
cup shredded pepper Jack cheese (2 oz)
1/2
cup shredded deli rotisserie chicken
1/4
cup canned Old El Paso™ diced green chiles, drained

Directions

  • 1 Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  • 2 Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge. Sprinkle each with 2 tablespoons cheese; top with chicken and chiles. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
  • 3 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes before serving.
Tips  

Use shredded or chopped cooked chicken breast or leftover chicken you have on hand in place of the rotisserie chicken.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
230
)
Daily Value
Total Fat
26g
40%
(
Saturated Fat
10g
49%
,
Trans Fat
0g
)
Cholesterol
30mg
10%
Sodium
800mg
33%
Potassium
85mg
2%
Total Carbohydrate
24g
8%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
11g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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