Cheater Chicken and Pesto Rolls

While I was on Good Things Utah yesterday, Angel Shannon (she is so nice), demonstrated this recipe. This dish smelled so delicious, I had to try it myself. And, guess what!? The boys LOVED it! They ate everything that was put on their plate.

INGREDIENTS:

2 tubes of buttermilk biscuits (10 count each)

3 Tbs of your favorite pesto

1 (8 oz.) pkg. cream cheese, softened

1 1/2 cups rotisserie chicken, shredded

3 Tbs roasted red peppers, chopped

2 Tbs Black olives, chopped

Fresh Parmesan Cheese

Marinara or Alfredo Sauce

PREPARATION:
Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.

Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.

Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.

Bake for 20-25 minutes at 375 degrees.

I hope your family enjoys this recipe as much as mine did!

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