Pesto Chicken Turnovers

  Chicken & Turkey

When it comes to food, I'm all about anything in a pocket—pita bread, bierocks, empanadas and more. These Italian-inspired turnovers are great for dinner and even better the next day. For smaller ones, use a single crescent roll with a level tablespoon of filling.

Pesto Chicken Turnovers

Average Rating: 4.8

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheets
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (9 ounces) ready-to-use grilled Italian chicken strips
  • 1 cup shredded part-skim mozzarella cheese
  • 3 tablespoons prepared pesto

Instructions

  • 1. Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles.
  • 2. In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown.
    Freeze option:
    Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.

Nutrition Facts

1 turnover: 579 calories, 26g fat (10g saturated fat), 54mg cholesterol, 1275mg sodium, 57g carbohydrate (11g sugars, 2g fiber), 33g protein.

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