Rotisserie Chicken Pesto Crescent Pockets

(3)
3 reviews.
  • 11 min prep time
  • 30 min total time
  • 5 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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