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Chicken and Roasted Vegetable Foldover Sandwiches

Chicken and Roasted Vegetable Foldover Sandwiches
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What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies.

Prep Time:
30 Min
Total Time:
50 Min
Makes:
5 sandwiches
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INGREDIENTS
1small or 1/2 large red bell pepper, cut into 2x1/2-inch strips
1small onion, cut into 1/2-inch wedges
5slices portobello mushrooms (from 6-oz package)
3tablespoons olive oil
1package (6 oz) refrigerated grilled chicken breast strips
1can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
3tablespoons basil pesto
1cup shredded Italian cheese blend (4 oz)
1cup tomato-basil pasta sauce, heated
DIRECTIONS
1.Heat oven to 425°F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan.
2.Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375°F.
3.Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese.
4.Bake 12 to 16 minutes or until biscuits are golden brown.
5.Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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