Shelly's Recipe

CHICKEN PESTO MUFFIN BITES

Category: Hot

1 can (8oz) crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced (not oil packed)
1/2 cup shredded cooked chicken
1/2 cup shredded 2% mozzarella cheese
1/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.