My sister and I did a catering job together recently, and the hit of the party were these great Pesto Chicken Puffs! These savory little puffs just say holiday to me, dotted with red sundried tomatoes and flavorful green pesto. And can I say easy? Your guests will love these savory little nibbles, and you'll be out of the kitchen in no time. They also make a pretty yummy light dinner, served with a green salad.
1 cup shredded cooked chicken
8 oz. package cream cheese (set out for 1 hour to soften)
1/3 cup prepared pesto (about half of a 7 0z. Buitoni package, found at Walmart)
1/3 cup chopped marinated sundried tomatoes (about half of a 8 0z. jar)
1/2 t salt
Splash of milk or half and half
2 packages crescent rolls
Preheat oven to 350. Mix chicken, cream cheese, pesto, sundried tomatoes and salt together. Add in enough milk or half and half for mixture to combine easily -- start with just a tablespoon or so.
Unroll one square of crescent rolls. Cut along diagonal perforation, then along opposite corners to make an X. This will create 4 little triangles.
Place a teaspoon of mixture in the center of each triangle, then wrap and overlap each point of the dough.
Bake 11 to 13 minutes, or until puffed and lightly browned on top. Recipe makes 36 puffs.
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