Step 1

Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.

Step 2

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Step 3

Spoon chicken mixture on the half of each rectangle closest to center of ring.

Step 4

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Step 5

Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.