Pesto Chicken Turnovers Recipe

By klgettins

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 (4 ounces) shredded part-skim mozzarella cheese
• 3 tablespoons prepared pesto

Preparation

Step 1

Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into four rectangles.

In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of each of four rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut three slits in top of each turnover. Bake 18-22 minutes or until golden brown.
Yield: 4 servings.