Chicken Pesto Pie
•1 lb chicken cut into 1” strips
•1/2 cup pesto sauce*
•1can (8 oz) refrigerated crescent seamless dough sheet
•1 cups shredded mozzarella cheese
•1 clove garlic minced
•2 Tbs olive oil
•Grated parmesan cheese
-In skillet, sauté chicken and minced garlic in olive oil. Heat over medium heat approximately 6 min on each side or until cooked through. Drain pan if necessary, then add your favorite pesto sauce and simmer for 5 min.
-Place dough in ungreased 9-inch glass pie plate, with narrow tips overlapping rim of plate about 3 inches.
-Press dough in side and bottom of pan to form crust. Layer mozzarella cheese over dough in the pie pan.
-Spoon meat mixture evenly over cheese.
-Bring tips of dough over filling to meet in center; do not overlap.
-Sprinkle parmesan cheese over the dish followed by garlic salt to taste.
-Bake at 375°F 15 to 20 minutes.
* I used my homemade pesto sauce but you’ll have to come back another time for that recipe ;-)