Pesto Chicken Pillows

From The Girl Who Ate Everything

Ingredients:

• 8-oz cream cheese, softened
• 1/4 cup basil pesto
• 2 tbsp sliced green onions
• 2 cups shredded chicken
• 2 (8-oz) packages Pillsbury crescent rolls
• 1/4 cup butter, melted
• 1 1/2 cup seasoned panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. In a medium bowl, add the cream cheese, green onions, pesto, and chicken. Stir until combined and salt and pepper to taste.
3. Unroll the crescent roll dough. Take two triangles and press them together to make a rectangle.
4. Spoon about 1/3 cup of the chicken mixture into the center of the rectangle and bring the corners together, pinching to seal.
5. Place the panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.