Rotisserie Chicken Pesto Crescent Pockets


  • ¼ cup canned Old El Paso™ diced green chiles, drained
  • ½ cup shredded deli rotisserie chicken
  • ½ cup shredded pepper Jack cheese (2 oz)
  • ¼ cup basil pesto
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 Heat oven to 375°F. Separate dough into 4 rectangles on ungreased cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. 2 Spread 1 tablespoon pesto on half of each rectangle to within 1 inch of edge. Sprinkle each with 2 tablespoons cheese; top with chicken an...

View full recipe at SpringPad


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