Best Chicken Pesto Turnovers Recipes

PESTO CHICKEN TURNOVERS

Pesto Chicken Turnovers image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

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 shredded part-skim mozzarella cheese
3 tablespoons prepared pesto

Steps:

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 : Calories 579 calories, Fat 26g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1275mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.

CHICKEN PESTO TURNOVERS

Chicken Pesto Turnovers image

How to make Chicken Pesto Turnovers

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

all-purpose flour, for rolling out the dough
1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
2 1/2 cups shredded cooked chicken (rotisserie chicken is fine)
1 cup pesto sauce, home made or good-quality store-bought
1 cup frozen peas, unthawed
1 large egg, beaten
2 tablespoons grated Parmesan cheese
Freshly ground black pepper

Steps:

Preheat the oven to 400°F, with racks in the upper and lower thirds. Line two sheet pans with parchment paper.
On a well-floured surface, carefully unfold the puff pastry sheets. Use a sharp knife to cut each into four pieces. Use a floured rolling pin to roll each piece into a 7-by-9-inch rectangle. Set the pastry rectangles on one of the prepared pans, layering them between pieces of parchment if necessary. Place the puff pastry in the refrigerator to chill while you mix up the filling.
Mix together the chicken, pesto, and peas in a medium-size bowl. Place a heaping ½ cup of filling onto the bottom half of each pastry rectangle, leaving a small border at the bottom. Carefully fold the top half of the pastry over the filling, lining up the edges. Press the edges with the tines of a well-floured fork to seal. Arrange the turnovers on the prepared pans, spacing them evenly apart.
Brush each turnover with beaten egg and sprinkle with Parmesan cheese and black pepper.
Bake the turnovers, switching the pans from upper to lower and lower to upper halfway through cooking, until the pastry is a deep golden brown and the turnovers are starting to bubble at the seams, 25 to 30 minutes. Enjoy the turnovers hot from the oven