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Pesto Chicken Pillows
Author: Melissa Howell
  • 2-3 cups cooked shredded chicken
  • 1/2 cup pesto
  • 1 cup shredded mozzarella cheese
  • 2 cans uncooked crescent rolls
  1. Mix the shredded chicken, pesto and cheese together in medium-sized mixing bowl.
  2. Open the cans of crescent rolls and separate the dough into large rectangles. Press the perforated edges together.
  3. Spoon about 1/4 cup of the chicken mixture into the center of each rectangle.
  4. Fold the dough over the top of the chicken mixture, one corner at a time, until the mixture is well-covered and there are no holes. Stretch the dough as necessary.
  5. Place the chicken balls onto an un-greased cookie sheet. Brush with olive oil and sprinkle with Italian seasoning if desired.
  6. Bake at 375 degrees for 12-15 minutes, until the tops of the chicken balls are golden brown.