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Pesto Chicken Turnovers

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Mar. 10, 2022
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 Recipe photo by Taste of Home
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  • 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


  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.

Can you freeze Pesto Chicken Turnovers?

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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