2
slices (1 oz each) provolone cheese, cut in half
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Steps
1
Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet.
2
Spread pesto onto each rectangle. Place chicken and cheese on one end of each rectangle. Fold dough over filling; press edges with fork to seal. Cut a small slit on top.
3
Bake at 375°F 13 to 16 minutes.
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