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chicken, feta, pesto and sun-dried tomato stuffed croissant

(2 RATINGS)
1.45K Pinches 14 Photos
keepitinthekitchen avatar
Scottsdale, AZ
Updated on Jul 30, 2014

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

Blue Ribbon Recipe

Super hearty, these Chicken, Feta, Pesto, and Sun-Dried Tomato Stuffed Croissants can be an appetizer or a meal. The pesto is creamy with tangy sun-dried tomatoes and Feta cheese mixed with savory bites of chicken. It's stuffed inside fluffy, golden brown crescent dough. A light dusting of Parmesan cheese adds a little extra saltiness. So yummy!

— The Test Kitchen
prep time 30 Min
cook time 40 Min
method Bake
yield 18 serving(s)

Ingredients

  • 2 medium chicken breasts
  • 1 cup sun-dried tomatoes, diced
  • 1 cup Feta cheese
  • 3 packages crescent roll dough
  • 1/4 cup + 2 Tbsp olive oil, divided
  • 1 cup fresh basil
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, plus more for sprinkling

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

Test Kitchen Tips
If you want a smoother filling, cut the chicken into smaller bite-size pieces.
  • Cut chicken into bite-sized pieces.
    Step 1
    Heat oven to 350 degrees F. Cut chicken into small cubes.
  • Cook the chicken in a skillet.
    Step 2
    In a medium frying pan, heat 2 Tbsp of oil and cook chicken until done. Transfer to a medium bowl.
  • Basil, olive oil, Parmesan cheese, garlic, lemon juice, and heavy cream in a food processor.
    Step 3
    Add basil, garlic, lemon juice, heavy cream, Parmesan cheese, and 1/4 c olive oil to a blender or food processor. Blend pesto ingredients until creamy.
  • Pour the pesto over the chicken.
    Step 4
    Pour pesto over the chicken.
  • Add Feta cheese and sun-dried tomato to the chicken.
    Step 5
    Add the sun-dried tomatoes and Feta; toss well.
  • Add filling to the crescent dough and roll.
    Step 6
    Open crescent rolls and separate. Add a spoonful of mixture to the center and roll the croissant closed, pressing the ends together to close any openings.
  • Place rolls on a baking sheet.
    Step 7
    Place on a lightly greased cookie sheet.
  • Baked crescent rolls on a baking sheet.
    Step 8
    Bake for 15 minutes or until croissants are golden brown.
  • Sprinkle Parmesan cheese over Chicken, Feta, Pesto, and Sun-Dried Tomato Croissants.
    Step 9
    Sprinkle with additional Parmesan cheese when serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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