Pesto Chicken Crescent Ring

The following instructions say to do it in an oven. I did it in my air fryer (bake option). The center of the bottom was a little doughy so if you cook it a little longer, it may cook it well enough for you, if not - try to flip it. I put pesto and cheese on top before cooking.

My husband, employees all approved and amazed with the flavor. We sell all the ingredients.

The picture of this above is what it suppose to look like, my pictures below is my creation. A little different... LOL

Ingredients

1

Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
2

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3

Spoon chicken mixture on the half of each rectangle closest to center of ring.
4

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5

Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

3	boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3 cup	plus 1 tablespoon basil pesto (from 7-oz container)
1 cup	shredded Monterey Jack cheese (4 oz)
2 cans	cans (8 oz) refrigerated Pillsbury™ Original Crescent Roll (8 Count)

Ingredients

Instructions