Chicken and Roasted Vegetable Foldover Sandwiches

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

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Servings 5

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( 26 ) Ratings

26 Ratings

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4 Stars 11%

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ingredients 9
Prep Time 30 min
Total Time 50 min

Ingredients

1: small or 1/2 large red bell pepper, cut into 2x1/2-inch strips

1: small onion, cut into 1/2-inch wedges

5: slices portobello mushrooms (from 6-oz package)

3: tablespoons olive oil

1: package (6 oz) refrigerated grilled chicken breast strips

1: can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)

3: tablespoons basil pesto

1: cup shredded Italian cheese blend (4 oz)

1: cup tomato-basil pasta sauce, heated

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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.

EXPERT TIPS

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Expert Tips

Sauté leftover slices of mushrooms in a little olive oil to serve over broiled steaks or meat loaf.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 500
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 9g, 9% Trans Fat 3g 3% ),
Cholesterol: 45mg; 45%;
Sodium: 1540mg; 1540%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 2g 2% Sugars 11g 11% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 30%;
Calcium: 25%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;