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Pesto Chicken Crescent Ring

Pesto Chicken Crescent Ring
  • Prep 15 min
  • Total 45 min
  • Servings 8
This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!
April 26, 2018

Ingredients

  • 3 boneless skinless chicken breasts, cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
  • 1/3 cup plus 1 tablespoon basil pesto
  • 1 cup shredded Monterey Jack cheese
  • 2 cans (8 count each) Pillsbury™ refrigerated crescents

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 baking sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in centre. Dough will overlap. Dough ring should look like the sun.
  • 3
    Spoon chicken mixture on the half of each rectangle closest to centre 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.

  • 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 Facts

Serving Size: 8
Calories
693.5
Total Fat
52.4g
Saturated Fat
7.2g
Trans Fat
0g
Cholesterol
75.1mg
Sodium
1240mg
Total Carbs
28.2g
Dietary Fiber
1.7g
Sugars
6.8g
Protein
29.9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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