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Chicken and Roasted Vegetable Foldover Sandwiches

Prep 30 min
Total 50 min
Ingredients 9
Servings 5

What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies. MORE+ LESS-

Ingredients

small or 1/2 large red bell pepper, cut into 2x1/2-inch strips

small onion, cut into 1/2-inch wedges

slices portobello mushrooms (from 6-oz package)

tablespoons olive oil

package (6 oz) refrigerated grilled chicken breast strips

can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)

tablespoons basil pesto

cup shredded Italian cheese blend (4 oz)

cup tomato-basil pasta sauce, heated

Steps

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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.

Expert Tips

Sauté leftover slices of mushrooms in a little olive oil to serve over broiled steaks or meatloaf.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 500
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 9g 47% Trans Fat 3g
Cholesterol: 45mg; 14%
Sodium: 1540mg; 64%
Potassium: 360mg; 10%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 7% Sugars 11g
Protein: 20g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 30%; 30%
Calcium: 25%; 25%
Iron: 15%; 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;