Chicken, feta, pesto and sun dried tomato stuffed Croissant

Darci Juris


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

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! Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

18 mini croissants
30 Min
40 Min


  • 2
    chicken breasts
  • 1 c
    sun-dried tomatoes, diced
  • 1 c
    feta cheese
  • 2 pkg
    pillsbury crescent roll dough
  • 2 Tbsp
    olive oil

  • 1 c
    fresh basil
  • 2 clove
  • 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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