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Pesto Chicken Crescent Ring

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  • Prep 15 min
  • Total 45 min
  • Servings 8
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This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!
Created Apr 26, 2018
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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.

Expert Tips

  • Tip 1
    Cooking the chicken breasts in advance saves time in recipe preparation. Any leftover chicken will work as well.
  • Tip 2
    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

693.5 Calories, 52.4g Total Fat, 29.9g Protein, 28.2g Total Carbs, 6.8g Sugars

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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