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.

  • 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
  • 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.
  • 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.
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