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.
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.
No comments:
Post a Comment