Chicken and Roasted Vegetable Foldover Sandwiches

Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies
Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 1

    small or 1/2 large red bell pepper, cut into 2x1/2-inch strips

  • 1

    small onion, cut into 1/2-inch wedges

  • 5

    slices portobello mushrooms (from 6-oz package)

  • 3

    tablespoons olive oil

  • 1

    package (6 oz) refrigerated grilled chicken breast strips

  • 1

    can (10.2 oz) Pillsbury Grands refrigerated buttermilk biscuits (5 biscuits)

  • 3

    tablespoons basil pesto

  • 1

    cup shredded Italian cheese blend (4 oz)

  • 1

    cup tomato-basil pasta sauce, heated

Directions

1) Heat oven to 425°F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan. 2) Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375°F. 3) Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese. 4) Bake 12 to 16 minutes or until biscuits are golden brown. 5) Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: