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Bake-Off® Contest 39, 2000
Parsons, Kansas

Pesto Cheese and Chicken Bundles

Here's a great way to use leftover cooked chicken: just bundle it up in a pesto-cheesy filling for sandwiches.

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  • prep time 15 min
  • total time 40 min
  • ingredients 8
  • servings 8
 

Ingredients

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
cup reduced-fat cream cheese with roasted garlic (from 8-oz container)
1/4
cup basil pesto
1
tablespoon jalapeño or hot pepper jelly
1/2
cup Progresso® Italian style bread crumbs
2
cups cubed cooked chicken
3
tablespoons crumbled feta cheese
1
to 2 tablespoons water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square. In medium bowl, mix cream cheese, pesto, jelly and 2 tablespoons of the bread crumbs; mix well. Stir in chicken and cheese.
  • 4 Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up over filling; twist firmly to seal. Brush top and bottom of each bundle with water; coat with remaining bread crumbs. Place on ungreased cookie sheet.
  • 5 Bake 14 to 22 minutes or until deep golden brown. Serve warm.
  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square. In medium bowl, mix cream cheese, pesto, jelly and 2 tablespoons of the bread crumbs; mix well. Stir in chicken and cheese.
  • 4 Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up over filling; twist firmly to seal. Brush top and bottom of each bundle with water; coat with remaining bread crumbs. Place on ungreased cookie sheet.
  • 5 Bake 14 to 22 minutes or until deep golden brown. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Snack
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
500mg
500%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.