Pesto Pull-Apart Sliders Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 slider rolls, or tray buns
¼ c. pesto
2 c. cooked shredded chicken*
1 c. shredded mozzarella cheese
2 tbsp.butter, melted
½ tsp. garlic salt
1 tsp. dried parsley
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Directions: |
Directions:Preheat the oven to 375°. Lightly spray 8 x 8" baking dish with cooking spray. Slice the dinner rolls in half. If they are pull-apart rolls, you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish.
Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls.
In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15 - 20 minutes, or until the cheese is melted. Serve warm.
Source: Food Fanatic |
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Number Of
Servings: |
Number Of
Servings:9 |
Preparation
Time: |
Preparation
Time:20 min. |
Personal
Notes: |
Personal
Notes: *
*Slow Cooker Alternative for Shredded Chicken
1 pound boneless, skinless chicken breast (about 2 or 3)
½ c. chicken stock or water
Salt and pepper
Place the chicken in the slow cooker and season lightly with salt and pepper. Add the chicken stock or water and cook on high for 2-3 hours or low for 4-5 hours.
Remove the chicken to a plate or shallow bowl and shred with two forks. It shreds most easily while still hot. Use the shredded chicken immediately or freeze in an airtight container for up to 3 months.
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