Chicken and Roasted Vegetable Foldover Sandwiches

What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies.

• 30 min
• total time50 min
• ingredients9
• servings5

Ingredients

1

small or 1/2 large red bell pepper, cut into 2x1/2-inch strips

1

small onion, cut into 1/2-inch wedges

5

slices portobello mushrooms (from 6-oz package)

3

tablespoons olive oil

1

package (6 oz) refrigerated grilled chicken breast strips

1

can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)

3

tablespoons basil pesto

1

cup shredded Italian cheese blend (4 oz)

1

cup tomato-basil pasta sauce, heated

* Steps: 

• 1Heat oven to 425°F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan.
• 2Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375°F.
• 3Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese.
• 4Bake 12 to 16 minutes or until biscuits are golden brown.
• 5Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.

Sauté leftover slices of mushrooms in a little olive oil to serve over broiled steaks or meat loaf.

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