Pesto Chicken Crescent Ring Recipe
This Cheesy Chicken Pesto Crescent Ring is the perfect easy party appetizer or main dish. It's stuffed with cheese, chicken, pesto, and Alfredo.
Servings: 6 servings
Calories: 503kcal
Ingredients
- 1 1/2 cup shredded mozzarella cheese divided
- 1 1/4 cup cooked chicken thinly sliced or cubed (rotisserie works great)
- 1/3 cup basil pesto we like the Buitoni brand
- 1/4 cup alfredo sauce we like the Buitoni brand
- 1/4 cup shaved parmesan cheese
- 2 (8 oz) cans orignal crescent dough
- 1 tbsp unsalted butter melted
- 1/4 tsp garlic powder
For Dipping
- marinara sauce we like the Buitoni brand
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine 1 cup of mozzarella with the chicken, pesto with basil, alfredo, and parmesan. Mix just until combined.
- Unroll both cans of crescent dough and separate into 16 triangles. On the prepared baking sheet, arrange the triangles (overlapping the dough) in a ring to form a 4-inch circle in center.
- Sprinkle 1/4 cup of the mozzarella over the inner most part of the "sun." Spoon chicken mixture over. Top with remaining 1/4 cup of mozzarella.
- Take the tip of each dough triangle up and over the filling, tucking it under bottom layer of dough to secure it. Repeat around the ring until entirely enclosed (it's ok if some of the filling shows a little).
- Brush the top of the crescent ring with melted butter, then sprinkle garlic powder over top.
- Place in the oven and bake for 22 to 25 minutes or golden brown. Remove from the oven and allow to cool for 10 minutes before cutting.
- To serve, place a small bowl with marinara in the center of the ring
Notes
- You can use pizza dough too. Cut the dough into 16 triangles.
Nutrition
Serving: 6serving | Calories: 503kcal | Carbohydrates: 33g | Protein: 19g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 1056mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 571IU | Calcium: 216mg | Iron: 2mg