4 original Pillsbury Crescent Rolls, kept in rectangles
1/4 cup cooked shredded chicken (I used a rotisserie chicken from the grocery store)
1 large slice tomato
1 thick slice fresh mozzarella cheese
1 heaping tbsp pesto (or to taste)
- Lay out crescent rolls into rectangles, pressing the dough together where it’s meant to be torn apart.
- Place mozzarella, tomato, pesto, and chicken onto a rectangle. Fold the dough on either side over the top.
- Lay another rectangle over the top, and tuck the edges under.
- Bake at 375° for 8-10 minutes, until golden brown.
This really couldn’t be any easier, I promise you. I used the full package of 8 crescent rolls to make two “pockets”, one for me and one for The Husband. With a side salad, it was a delicious dinner! Prep takes 5 minutes or less, and they bake quickly. This is definitely a recipe for busy nights!