Chicken and Roasted Vegetable Foldover Sandwiches

(26)
  9 reviews
  • 30|min prep time
  • 50|min total time
  • 9 ingredients
  • 5 servings

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

Directions

  1. 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. 2 Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375°F.
  3. 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. 4 Bake 12 to 16 minutes or until biscuits are golden brown.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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