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2 tubes (10-count each) buttermilk biscuits
2 tablespoons pesto sauce
1 (8-ounce) package cream cheese, softened
1½ cups rotisserie chicken, shredded
3 tablespoons roasted red peppers, chopped
2 tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo sauce
Lay biscuits on floured countertop (or cookie sheet) to form a 9x11-inch rectangle. (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well to form one solid layer of dough.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 11x7-inch pan. Drizzle lightly with sauce and sprinkly with cheese.
Bake for 25-30 minutes at 375 degrees. Check middle rolls for doneness of bread.
Thursday, June 12, 2008
Chicken Pesto Rolls
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2 comments:
This recipe is REALLY flexible. You can add or omit whatever filling ingredients you want. Try a Tex-Mex roll with black beans, green chili, and salsa.
I can't wait to get settled so I can make these. They seem like great summer recipes. I'll let you know what I think when I finally get around to it. We've still got 5 packages of ground turkey in the freezer, so we're working on that this week. Thanks for posting these!
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