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To make pesto chicken stuffed crescent rolls, you will need: - 1 can (8 oz) refrigerated crescent roll dough - 1 cup cooked chicken, shredded - 1/4 cup basil pesto - 1/2 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup sun-dried tomatoes, chopped - 1/4 teaspoon garlic powder - 1/4 teaspoon black pepper - 1 egg (for egg wash) - Fresh basil leaves (for garnish) You can swap ingredients if needed. Use rotisserie chicken for quick prep. Instead of cream cheese, try ricotta for a lighter texture. You can also use goat cheese for a tangy flavor. If you don’t have sun-dried tomatoes, try fresh cherry tomatoes. For a dairy-free option, look for vegan cream cheese and cheese alternatives. Each roll contains about 180 calories. You get 8 grams of protein and 10 grams of fat. Each roll has 15 grams of carbs but only 1 gram of fiber. This dish gives a tasty boost to your meal without too many calories. Enjoy these rolls as a fun dinner or snack! 1. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps prevent sticking. 2. In a bowl, mix together the shredded chicken, basil pesto, cream cheese, mozzarella, sun-dried tomatoes, garlic powder, and black pepper. Stir well until combined. This creates a creamy, flavorful filling. 3. Open the can of crescent roll dough and unroll it. Cut it into triangles along the perforations. Each triangle will hold the filling. 4. On the wide end of each triangle, place a generous tablespoon of the chicken and pesto mixture. Make sure it is enough for great flavor. 5. Roll each triangle from the wide end to the pointed end. Pinch the seams to seal the filled rolls. This keeps the filling secure inside. 6. Place the rolls on the baking sheet, leaving space between each one. They need room to puff up while baking. 7. In a small bowl, beat the egg with a fork. Brush the egg wash over the tops of the rolls. This step gives them a beautiful golden color. 8. Bake the rolls in the preheated oven for 12-15 minutes. Keep an eye on them until they turn golden brown and puffed up. 9. After baking, remove the rolls from the oven. Let them cool slightly before serving. Garnish with fresh basil leaves for a pop of color and flavor. - Make sure to use the egg wash. This gives the rolls their shiny, golden finish. - Space the rolls evenly on the baking sheet. This ensures even baking and browning. - If your rolls are not browning, you can broil them for the last minute. Watch closely so they don’t burn. - Avoid opening the oven door too often while baking. This helps maintain a consistent temperature for better browning. You can prepare the filling a day before. Mix the chicken, pesto, cream cheese, mozzarella, sun-dried tomatoes, garlic powder, and black pepper. Store it in the fridge. This saves time on busy nights. When ready, unroll the crescent dough and fill it with your cold mixture. You can bake them fresh right before serving. Store leftovers in an airtight container. Place them in the fridge for up to three days. To reheat, use an oven at 350°F (175°C) for about 10 minutes. This helps keep them crispy. Avoid microwaving, as it can make the rolls soggy. Don’t skip the egg wash! It gives a nice golden color. Also, be sure to seal the seams well when rolling. If not sealed, the filling may leak out during baking. Lastly, don’t overcrowd the baking sheet. Give each roll space to puff up and brown evenly. {{image_2}} You can mix up the filling for your pesto chicken stuffed rolls. Try using cooked turkey in place of chicken. You can also add spinach for more veggies. If you enjoy bold flavors, add feta cheese or olives. For a spicy kick, mix in jalapeños or crushed red pepper. You could even use a blend of different cheeses like cheddar or gouda. The options are endless, and each mix brings a new taste! While crescent roll dough works great, you can explore other doughs. Pizza dough gives a chewy texture. You can also use puff pastry for a flaky and airy bite. If you want a low-carb option, try almond flour dough. Each dough choice changes the taste and feel of the rolls. Experiment to find your favorite! Dipping sauces can enhance your meal. A simple marinara sauce pairs well with the rolls. You might also enjoy ranch dressing or garlic aioli for extra flavor. For a zesty twist, try a balsamic glaze. If you like heat, add a spicy sriracha mayo. Each dip offers a fun way to enjoy your rolls. You can make your meal even better by adding side dishes. A fresh salad goes great with these rolls. Try a simple green salad with a light vinaigrette. Roasted vegetables also pair well. Think about carrots, zucchini, or bell peppers. They add color and flavor. You could also serve garlic bread for a nice touch. The crunch of the bread complements the soft rolls. For a heartier option, try a side of pasta. A light pesto pasta can tie everything together nicely. When it comes to drinks, you have many options. A crisp white wine, like Pinot Grigio, matches well. It balances the flavors of the pesto and chicken. If you prefer something non-alcoholic, try sparkling water with lemon. The fizz refreshes your palate. Another fun choice is iced tea with mint. It adds a nice herbal note that pairs well with the dish. Presentation makes your meal look more inviting. Start by placing the rolls on a large platter. You can stack them in a pyramid shape for height. Drizzle some pesto sauce on top for color. Garnish with fresh basil leaves around the edges. This adds a pop of green. You can also serve the rolls with a small bowl of marinara sauce on the side. This gives guests a fun dipping option. Use a colorful plate to make the dish stand out. A great presentation makes your meal feel special. To store leftover rolls, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. To reheat, pop them in the oven at 350°F for about 10 minutes. This keeps them crispy and warm. Yes, you can freeze the stuffed rolls before baking. Simply prepare the rolls and arrange them on a baking sheet. Make sure they do not touch each other. Freeze them for about an hour until firm. Then, transfer the rolls to a freezer bag. They can last for up to three months. When you’re ready to bake, cook them straight from the freezer. Just add a few extra minutes to the baking time. If you need a substitute for cream cheese, try ricotta cheese or Greek yogurt. Both options will keep the rolls creamy. You can also use sour cream for a tangy twist. Each choice adds a unique flavor to the filling. In this article, we explored how to make Pesto Chicken Stuffed Crescent Rolls. We covered the key ingredients, step-by-step instructions, and tips for success. We also discussed variations and serving suggestions to enhance your dish. These rolls are tasty and easy to make. Use the tips shared to avoid mistakes. Enjoy experimenting with different fillings and dips. Happy baking, and enjoy every bite of your delicious rolls!

Pesto Chicken Stuffed Crescent Rolls

Savor the deliciousness of Pesto Chicken Stuffed Crescent Rolls with this easy recipe! Perfect for a quick dinner or appetizer, you'll love the combination of shredded chicken, creamy pesto, and melted mozzarella wrapped in flaky crescent dough. In just 30 minutes, you can create a crowd-pleaser that's sure to impress. Click through for detailed instructions and enjoy a delightful meal your family will ask for again and again!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup cooked chicken, shredded

1/4 cup basil pesto

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup sun-dried tomatoes, chopped

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 egg (for egg wash)

Fresh basil leaves (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the shredded chicken, basil pesto, cream cheese, mozzarella cheese, sun-dried tomatoes, garlic powder, and black pepper. Stir until well mixed to create the filling.

      Unroll the crescent roll dough and separate it into triangles along the perforations.

        Place a generous tablespoon of the chicken and pesto mixture at the wide end of each triangle.

          Roll up each triangle, starting from the wide end and rolling towards the pointed end, pinching the seams to seal.

            Arrange the stuffed rolls on the prepared baking sheet.

              In a small bowl, beat the egg with a fork to create an egg wash and brush it over the tops of the rolls for a golden finish.

                Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.

                  Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 rolls