Chicken Pepper Roll with Salsa

Name: Chicken Pepper Roll with Salsa
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, sliced; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips; 1/3 cup roasted red bell peppers (from 8 oz jar), drained well, sliced; 1/2 cup shredded Oaxaca or mozzarella cheese (4 oz); 1 egg white, beaten; 10 tomatillos, husks removed, rinsed; 1 serrano chile, if desired; 2 cloves garlic, peeled; 1 medium white onion, coarsely chopped (1/2 cup); 1/4 cup coarsely chopped cilantro; 3/4 Progresso™ chicken broth (from 32-oz carton); 1 teaspoon chicken bouillon granules; 1/2 teaspoon salt; 2 tablespoons vegetable oil

Save Recipe

Prep 20 min
Total 45 min
Ingredients 16
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Enjoy these chicken slices made using can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet and pepper, serve these slices with tomatillo salsa that’s made using Progresso® chicken broth.

by Qué Rica Vida Cocina

Updated Apr 24, 2021

Save
Share
Keep Screen On

Ingredients

2 tablespoons olive oil
1 large onion, sliced
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips
1/3 cup roasted red bell peppers (from 8 oz jar), drained well, sliced
1/2 cup shredded Oaxaca or mozzarella cheese (4 oz)
1 egg white, beaten

Tomatillo Salsa

10 tomatillos, husks removed, rinsed
1 serrano chile, if desired
2 cloves garlic, peeled
1 medium white onion, coarsely chopped (1/2 cup)
1/4 cup coarsely chopped cilantro
3/4 Progresso™ chicken broth (from 32-oz carton)
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
2 tablespoons vegetable oil

Directions

1

Heat oven to 375°F. In 10-inch skillet, heat olive oil over medium-high heat. Cook and stir onion in oil 3 to 4 minutes or until soft; remove from heat.
2

Unroll dough sheet on work surface. Arrange onion, chicken, roasted red peppers and cheese on dough. Roll up long sides to meet in middle; pinch ends to seal. Place seam side down onto ungreased cookie sheet. Brush with egg white. Bake 17 to 20 minutes or until golden brown.
3

Meanwhile, in 2-quart saucepan, place tomatillos; cover with cold water. Simmer over medium heat 10 to 15 minutes or until soft but not breaking apart. (Tomatillos will change color to olive green.)
4

Place all tomatillo salsa ingredients except oil in blender. Cover; blend on medium speed 1 to 2 minutes or until pureed.
5

In 2-quart saucepan, heat oil. Add salsa from blender. Cook 6 to 8 minutes or until hot. Serve with crescent slices.

Nutrition Information

260 Calories, 14g Total Fat, 10g Protein, 22g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 830mg; 34%

Potassium: 290mg; 8%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 2g; 8%

Sugars: 7g

Protein: 10g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 25%; 25%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Enjoy these chicken slices made using can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet and pepper, serve these slices with tomatillo salsa that’s made using Progresso® chicken broth.