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Pesto Chicken Turnovers

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
Pesto Chicken Turnovers
Pesto Chicken Turnovers Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings
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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

Directions

  • Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles.
  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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