Real Recipes From Real Home Cooks ®

chicken, feta, pesto and sun dried tomato stuffed croissant

★★★★★ 2
a recipe by
Darci Juris
Scottsdale, AZ

These chicken stuffed croissants with a pesto sauce, sun-dried tomatoes and feta cheese make a great appetizer for any type of party. You can get creative and change the stuffing ingredients to try other flavors as well. But this is a great start. See video here https://youtu.be/zT8VbQSKlQA

Blue Ribbon Recipe

This will be a hit at your next party! It's easy appetizer to prepare and full of flavor. I really liked the pesto/sun-dried tomato combination. Guests will love these!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 18 mini croissants
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For chicken, feta, pesto and sun dried tomato stuffed croissant

  • 2
    chicken breasts
  • 1 c
    sun-dried tomatoes, diced
  • 1 c
    feta cheese
  • 2 pkg
    pillsbury crescent roll dough
  • 2 Tbsp
    olive oil
  • PESTO SAUCE
  • 1 c
    fresh basil
  • 2 clove
    garlic
  • 1 Tbsp
    lemon juice
  • 1/4 c
    heavy cream
  • 1/4 c
    parmesan cheese
  • 1/4 c
    olive oil

How To Make chicken, feta, pesto and sun dried tomato stuffed croissant

  • 1
    Heat oven to 350 degrees.
  • 2
    Cut chicken into small cubes.
  • 3
    In a medium frying pan, heat oil and cook chicken until done. Transfer to medium bowl.
  • 4
    With a blender or food processor, blend together all Pesto ingredients until creamy.
  • 5
    Pour over chicken. Add the tomatoes and feta, toss well.
  • 6
    Open crescent rolls and separate. Add a spoonful of mixture to the center and roll croissant closed, pressing the ends together to close up any openings. Place on slightly greased cookie sheet.
  • 7
    Bake for 15 minutes, or until croissants are golden brown.
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