Pesto Chicken Crescent Ring Recipe

Ingredients

3

boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)

1/3

cup plus 1 tablespoon basil pesto (from 7-oz container)

1

cup shredded Monterey Jack cheese (4 oz)

2

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Preparation

Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon chicken mixture on the half of each rectangle closest to center of ring.

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).

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.