2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1 1/4

lb boneless skinless chicken, cooked, shredded

1

medium red bell pepper, diced

1/2

cup chopped baby spinach leaves

2

cloves garlic, finely chopped

1/2

cup shredded Parmesan cheese

1

jar (16 oz) Alfredo sauce

1

Heat oven to 350°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.

2

Separate dough from both cans into 8 rectangles; press perforations to seal.

3

In medium bowl, place shredded chicken, bell pepper, spinach, garlic, 1/4 cup of the Parmesan cheese and 1 cup of the Alfredo sauce; stir until combined.

4

Place 1/2 cup chicken mixture onto center of each rectangle. For each bundle, bring up 4 corners of dough and fold over top of filling; gently press dough together to form a ball and hide the filling. Repeat with remaining rectangles and chicken mixture. Place 4 on each cookie sheet.

5

Bake 20 to 25 minutes or until golden brown. Meanwhile, heat remaining Alfredo sauce. Cool bundles 5 minutes before serving.

6

Serve bundles topped with warm sauce and remaining 1/4 cup Parmesan cheese.