Pesto Chicken Turnovers Recipe

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

Read Reviews
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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. —Greg Munoz, Sacramento, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into four rectangles.
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.
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.
Yield: 4 servings.
Originally published as Pesto Chicken Turnovers in Simple & Delicious June/July 2014

Nutritional Facts

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

  • 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.
    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.
    Yield: 4 servings.
Originally published as Pesto Chicken Turnovers in Simple & Delicious June/July 2014

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Reviews forPesto Chicken Turnovers

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Bjhodg56 User ID: 7022940 223289
Reviewed Mar. 22, 2015

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

MY REVIEW
hhoupt User ID: 1336921 218732
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."

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kckamargo63 User ID: 7981779 184854
Reviewed Sep. 18, 2014

"Really delicious and easy to make!"

MY REVIEW
NoodleNel User ID: 6393598 153341
Reviewed Jun. 11, 2014

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

MY REVIEW
lauramarielawson User ID: 5246360 184853
Reviewed May. 16, 2014

"These Were Really Good And Very Simple."

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