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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
  • 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 shredded part-skim mozzarella cheese
  • 3 tablespoons prepared pesto


  • 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.
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Average Rating:
  • Bjhodg56
    Mar 22, 2015

    What can I use instead of Pesto...

  • hhoupt
    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.

  • kckamargo63
    Sep 18, 2014

    Really delicious and easy to make!

  • NoodleNel
    Jun 11, 2014

    Delicious and really good. My daughters loved them!

  • lauramarielawson
    May 16, 2014

    These Were Really Good And Very Simple.