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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


  • 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


  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.

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Reviewed Mar. 22, 2015

"What can I use instead of Pesto..."

Reviewed Jan. 24, 2015

"These were really easy, and good. They would have been even easier if I had been able to find the seamless dough sheets."

Reviewed Sep. 18, 2014

"Really delicious and easy to make!"

Reviewed Jun. 11, 2014

"Delicious and really good. My daughters loved them!"

Reviewed May. 16, 2014

"These Were Really Good And Very Simple."

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