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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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  • prep time 30 min
  • total time 50 min
  • ingredients 9
  • servings 5
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.