I poked around the fridge to see if that last bit of pesto was going to just go on pasta or if it could be used in something else. I had some leftover chicken and came up with a great idea to use them together without pasta.
These are delicious little pockets. Easy to make and easy to grab for a quick lunch or dinner. Phee thought they were interesting. She was mildly interested in the bread part of the finished pocket, but I couldn't get her to really eat much of it. I don't know why; when crescent rolls are involved, you know it's going to be tasty!
Chicken Pesto Pockets
- 2 cans of crescent rolls
- 1 cup shredded cooked chicken
- 1/2 cup sliced mushrooms
- 1 small can sliced olives
- 3 T pesto
- 1-2 T Parmesan cheese
- Italian seasoning
- Mix the shredded chicken, mushrooms, olives, pesto and Parmesan together in a bowl until well combined.
- Open the crescent rolls, but don't separate them into triangles. Leave them stuck together in pairs and smoosh the dough together to seal the perforation in the middle to make a rectangle.
- Flatten the crescent rectangles out a little bit.
- Put a spoonful of the chicken mixture in the middle of each crescent rectangle.
- Fold the sides over and pinch the dough to seal the whole pocket.
- Sprinkle the tops with Italian seasoning.
- Bake at 350°for about 15 minutes, until the pockets are golden brown.
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