Sunday, April 13, 2008

Cheater Chicken and Pesto Rolls

The last week or so I've been DVRing Good Things Utah. Kimmy and I were especially interested in this recipe for Cheater Chicken. . .so we whipped up a batch this afternoon. Definitely a show-stopping winner! It looked beautiful & tasted mighty fine, too. I highly recommend taking this recipe for a test drive. Check out Angel's website. She has some great tips and dishes.
Cheater Chicken & Pesto Rolls
Recipe prepared by Angel Shannon,


  • 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

    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.

  • 1 comment:

    Nurse Heidi said...

    My friend just made this for me! Too funny! We decided that these would do better baked on a large pan and separated from each other because she had a hard time getting the rolls in the middle to bake all the way through. They were quite tasty, though, and my kids ate them without complaint.