Pesto Cheese 'n Chicken Bundles |
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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Here's a great way to use leftover cooked chicken: just bundle it up in a pesto-cheesy filling for sandwiches. Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1/3 cup light cream cheese with roasted garlic |
1/4 cup purchased pesto sauce |
1 tablespoon jalapenos or 1 tablespoon hot pepper jelly |
1/2 cup italian style breadcrumbs |
2 cups cubed cooked chicken |
3 tablespoons crumbled feta cheese |
1 -2 tablespoon water |
Directions:
1. Heat oven to 375°F
2. Separate dough into 4 rectangles.
3. Firmly press perforations to seal.
4. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square.
5. In medium bowl, combine cream cheese, pesto, jelly and 2 tablespoons of the bread crumbs; mix well.
6. Stir in chicken and cheese.
7. Place 1/4 cup chicken mixture in center of each square.
8. Bring 4 corners of each square up over filling; twist firmly to seal.
9. Brush top and bottom of each bundle with water; coat with remaining bread crumbs.
10. Place on ungreased cookie sheet.
11. Bake at 375°F for 14 to 22 minutes or until deep golden brown: serve warm.
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