A New Twist on an Old Favorite

We're back from the beach and had a GREAT time! I'll post pix asap. For some reason I've gone into nesting mode. I'm cookin' up a storm! I came back to discover a massive overgrowth of basil in the garden and had to harvest it asap. So, I have a plethora of pesto in the fridge. The first night I concocted a pasta/chicken/artichoke dish with pesto cream sauce that was super yummy but after that I was stumped. What to do with all this pesto? I decided that since my kids LOVE the crescent roll chicken bundles I would mix that up a bit and come up with a new recipe.

Here's what you'll need:

2 cans of refrigerated crescent rolls
1 large (I use the 13 oz. size from Sam's Club) can of chicken
1/2 cup sour cream
1/2 cup to 3/4 cup pesto (depending on how strong you want the flavor to be)

First, mix the chicken, sour cream and pesto and add salt and pepper to taste:



Next, separate your roll dough into eight squares, mashing the perforated lines together...



Add about a 1/4 cup of the chicken mixture to each square...



Next, fold over the points of the square toward the middle of the chicken mixture to create a pocket...



Sprinkle with Parmesan cheese and bake at 350 degrees until browned (about 20 minutes or so)



These were so tasty! I even used the low fat version of the rolls and didn't notice a difference at all. The kids loved them (even though they were green!)

Serves 8.

These also freeze really well...