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Pesto Chicken Turnovers Recipe
Pesto Chicken Turnovers Recipe photo by Taste of Home

Pesto Chicken Turnovers Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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 (4 ounces) shredded part-skim mozzarella cheese
  • 3 tablespoons prepared pesto

Directions

  1. Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into four rectangles.
  2. In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of each of four rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut three slits in top of each turnover. Bake 18-22 minutes or until golden brown. Yield: 4 servings.
Freeze option: Freeze cooled turnovers in a resealable plastic freezer bag. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.
Originally published as Pesto Chicken Turnovers in Simple & Delicious June/July 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pesto Chicken Turnovers

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   (2)
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MY REVIEW
Reviewed Jun. 11, 2014

Delicious and really good. My daughters loved them!

MY REVIEW
Reviewed May. 16, 2014

These Were Really Good And Very Simple.

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