Description
Pesto Chicken Pillows are golden, flaky crescent roll pockets filled with a creamy mixture of shredded chicken, cream cheese, basil pesto, and green onions, then coated in buttery Panko breadcrumbs for an irresistible crunch. Perfect as a comforting dinner, party appetizer, or freezer-friendly make-ahead meal, these stuffed chicken pillows are flavorful, family-friendly, and easy to prepare.
Ingredients
1 (8-ounce) package cream cheese, softened
1/4 cup basil pesto
2 tablespoons sliced green onions
2 cups cooked and shredded chicken
2 (8-ounce) packages Pillsbury® Crescent Rolls
1/4 cup melted butter
1 1/2 cups seasoned Panko bread crumbs
Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper; lightly spray foil if using.
- In a mixing bowl, combine cream cheese, pesto, green onions, and shredded chicken. Season with salt and pepper.
- Unroll crescent rolls and press two adjacent triangles together to form rectangles, sealing seams.
- Spoon about 1/3 cup of filling into the center of each rectangle. Bring corners together and pinch edges to seal.
- Dip each pillow in melted butter (or brush with butter), then roll in Panko crumbs to coat.
- Arrange seam-side down on prepared baking sheet and bake 20–25 minutes until golden brown and crispy.
- Serve warm as a main dish, appetizer, or snack.
Notes
- Rotisserie chicken works perfectly as a shortcut.
- For extra cheesy flavor, add shredded mozzarella or Parmesan.
- Pinch seams tightly to prevent pillows from opening while baking.
- These can be frozen before or after baking for meal prep.
- Serve with marinara, ranch, or garlic aioli for dipping.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
