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Pesto Chicken Crescent Ring

(13)
  12 reviews
  • 15 min prep time
  • 45 min total time
  • 4 ingredients
  • 8 servings
  • Pinterest
    953
  • Facebook
    119
  • Save
    2K
  • Email
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  • Print
    14K

This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!

Ingredients

3
boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3
cup plus 1 tablespoon basil pesto (from 7-oz container)
1
cup shredded Monterey Jack cheese (4 oz)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Steps

  • 1 Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • 2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • 3 Spoon chicken mixture on the half of each rectangle closest to center of ring.
  • 4 Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • 5 Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
  • 1 Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • 2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • 3 Spoon chicken mixture on the half of each rectangle closest to center of ring.
  • 4 Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • 5 Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Expert Tips

Cooking the chicken breasts in advance saves time in recipe preparation. Any leftover chicken will work as well.

If you'd rather not have browning on the crescent ring, you can skip the step of brushing the dough with pesto before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
693.5
Calories from Fat
200
% Daily Value
Total Fat
52.4g
81%
Saturated Fat
7.2g
36%
Trans Fat
0g
Cholesterol
75.1mg
25%
Sodium
1240.3mg
52%
Total Carbohydrate
28.2g
9%
Dietary Fiber
1.7g
7%
Sugars
6.8g
Protein
29.9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
25.30%
25%
Calcium
33.20%
33%
Iron
24.60%
25%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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