Pesto Chicken Sliders
Home
- 1 pack Hawaiian rolls (or 1.5 lb pizza dough)
- 3 cups shredded chicken
- 8 oz pesto
- 2 cups shredded mozzarella
- 3 T butter
- 3 cloves garlic, minced
- 2 T chopped fresh parsley
- Preheat oven to 400F.
- If using dough, form 16 knots from 7 in strips, nestle in casserole, rest 10 mins covered. Bake 12 mins.
- Lower oven to 350F.
- If using rolls, cut in half. For either bread type, layer pesto, chicken, and cheese. Mix melted butter, garlic, and parsley and brush over top roll/knot liberally.
- Bake for 10 minutes until tops are golden brown and cheese is melted.