Chicken Pesto Calzone Braid
adapted from Multiply Delicious
1 can crescent rolls
1 1/2 cups cooked chicken, minced
1/3 cup pesto (store bought or homemade)
1 garlic clove, minced
1/3 cup ricotta cheese
1 Tbsp tomato paste
1/4 cup parmesan cheese
1/4 shredded mozerella
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Finely chop chicken. In a large mixing bowl, mix the chicken, pesto, minced garlic, ricotta cheese, tomato paste, parmesan, and mozerella. Mix all until well combined.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Bake at 375 for 25-28 minutes, or until golden brown.
CONNECT WITH PLAIN CHICKEN