Chicken Pesto Rolls

This was a recipe from Good Things Utah last week also.  Looks so good and so easy and I think my kids will even eat it... yeah!

Chicken Pesto Rolls

Ingredients:

2 tubes of buttermilk biscuits (10 count each)

3 T. of your favorite pesto (or more if you want)

1 (8 oz.) pkg. cream cheese, softened

1 1/2 cups rotisserie chicken, shredded

3 T. roasted peppers, chopped

2 T. black olives, chopped

Fresh parmesan cheese

Marinara or alfredo sauce

Preparation:

Lay biscuits on floured countertop to form a 9 x 11 rectangle (4 biscuits down, 5 across). Using flour as needed, press biscuits together well.  Blend pesto into the cream cheese and spread mixture over entire surface of dough.  Distribute chicken evenly over pesto cream.  Sprinkle chopped peppers and olives over chicken (optional).  Carefully roll up from the long end and gently compact as you go.  With seam side down, slice into 12 equal sections.  (Using string - as you do to cut Cinnamon rolls). Place slices, on their sides into greased 10 inch round pan or cast iron skillet.  Drizzle lightly with sauce and sprinkle with parmesan.

Bake 20-25 minutes at 375 degrees.