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.