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Ingredients
- 2 tubes (8 ounces each) refrigerated seamless crescent dough sheets
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 package (9 ounces) ready-to-use grilled Italian chicken strips
- 1 cup shredded part-skim mozzarella cheese
- 3 tablespoons prepared pesto
Method
- Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles.
- In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased
- ; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown.
- Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased
- in a preheated 375° oven until heated through.
