Description
Pesto pinwheel rolls top this golden-crusted casserole. With its spicy Italian sausage, sun-dried tomatoes, plump cheese tortellini and velvety Alfredo sauce, this dish makes a thoroughly satisfying meal. —Jeanne Holt, St. Paul, Minnesota
Ingredients
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 jar (15 ounces) alfredo sauce
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1 package (12 ounces) fully cooked italian chicken sausage links, cut into 1/2-inch slices
- 2 cups shredded cooked chicken breast
- 1 cup shredded italian cheese blend
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 package (8 ounces) refrigerated crescent rolls
- 1/3 cup prepared pesto
- 1/4 cup shredded italian cheese blend
- torn fresh basil leaves, optional
Directions
- Preheat oven to 350°. In a 6-qt. stockpot, cook tortellini according to package directions, reducing cook time to 5 minutes. Drain; return to pot. Add Alfredo sauce, artichoke hearts, sausage, chicken, cheese and tomatoes; toss gently to combine.
- Transfer to a greased 2-quart baking pan, spreading evenly. Bake, covered, 30 minutes.
- Meanwhile, for topping, unroll dough; press perforations to seal. Spread pesto on top. Roll up jelly-roll style, starting with short side; pinch seam to seal. Using a serrated knife, cut crosswise into 8 slices.
- Arrange slices over casserole, cut side up. Bake, uncovered, until rolls are golden brown, 15-20 minutes. Sprinkle with cheese. If desired, top with torn basil leaves.
