Pesto Chicken Pillows
Savory chicken and pesto are wrapped in flaky crescent dough and coated in crispy panko for a crowd-pleasing appetizer or snack.
Servings: 8 pillows
Ingredients
- 1 8 ounce package cream cheese softened
- 1/4 cup basil pesto
- 2 tablespoons green onions sliced
- 2 cups cooked chicken shredded
- 2 8 ounce packages Pillsbury Crescent Rolls unrolled; triangles used to make rectangles
- 1/4 cup butter melted
- 1 1/2 cups seasoned panko bread crumbs
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil; if using foil, lightly spray it with cooking spray.
- In a medium bowl, combine the softened cream cheese, basil pesto, sliced green onions, and shredded cooked chicken. Stir until evenly mixed and season with salt and pepper to taste.
- Unroll the crescent roll dough. Press two triangle pieces together along the long edges to form a rectangle.
- Spoon about 1/3 cup of the chicken mixture into the center of each rectangle. Bring the corners together and pinch to seal, forming a pillow. Repeat until filling is used.
- Pour the melted butter into a shallow bowl and spread the panko crumbs on a plate. Dip or brush each pillow with melted butter, then roll it in the panko to coat evenly.
- Place the coated chicken pillows seam-side down on the prepared baking sheet, leaving a little space between them.
- Bake for 20–25 minutes, or until the pillows are golden brown and heated through. Remove from the oven and serve warm.
Equipment
- Mixing Bowl
- Spatula or spoon
- Baking Sheet
- foil or parchment
- Measuring Cups
- small bowl or plate for panko
- Pastry Brush (optional)
Notes
- Panko are Japanese-style breadcrumbs that create a lighter, crispier crust.
- Use cooked rotisserie or leftover chicken for convenience.
- Press two crescent triangles together to prevent leaks from the filling.
- Brush or dip in butter to help the panko adhere and brown evenly.