Rotisserie Chicken Pesto Crescent Pockets

Jarred pesto adds loads of flavor to these crescent pockets without a lot of fuss.

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  • prep time 11 min
  • total time 30 min
  • ingredients 5
  • servings 4
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/4
cup basil pesto
1/2
cup shredded pepper Jack cheese (2 oz)
1/2
cup shredded deli rotisserie chicken
1/4
cup canned Old El Paso™ diced green chiles, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  • 2 Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge. Sprinkle each with 2 tablespoons cheese; top with chicken and chiles. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
  • 3 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes before serving.
  • 1 Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  • 2 Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge. Sprinkle each with 2 tablespoons cheese; top with chicken and chiles. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
  • 3 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Use shredded or chopped cooked chicken breast or leftover chicken you have on hand in place of the rotisserie chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
800mg
800%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
15%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.