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+ servings
Pesto Chicken Pillows

Pesto Chicken Pillows

These Pesto Chicken Pillows are an easy weeknight dinner. The inside has a creamy pesto chicken filling with a crunchy outside.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 pillows


  • 1 (8 ounce) package cream cheese softened
  • ¼ cup basil pesto
  • 2 tablespoons sliced green onions
  • 2 cups cooked and shredded chicken
  • 2 (8 ounce) packages Pillsbury® Crescent Rolls
  • ¼ cup melted butter
  • 1 1/2 cups seasoned Panko bread crumbs


  1. Preheat oven to 350 degrees F and line a baking sheet with foil or parchment paper. If using foil spray the foil lightly with cooking spray.

  2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.
  3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.
  4. Spoon about 1/3 cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent dough 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.

Recipe Notes


Panko bread crumbs are Japanese-style bread crumbs made from white bread without the crusts. This makes a light and super crispy coating. These can be found by the regular bread crumbs.

Source: The Girl Who Ate Everything