Pesto Mozzarella Chicken Sliders Recipes

PESTO MOZZARELLA CHICKEN SLIDERS

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
• Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.
• Bake for 10 minutes uncovered, then cover with foil and continue to bake 10-15 more minutes until cheesy is melted. Serve warm.

PESTO CHICKEN PULL APART SLIDERS RECIPE

Steps:

• Preheat the oven to 375°F. Lightly spray an 8x8-inch 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.

PESTO CHICKEN GARLIC KNOT SLIDERS RECIPE BY TASTY

Steps:

• Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
• Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
• Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
• Preheat oven to 400˚F (200˚C).
• Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
• Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
• Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
• NOTE: It's helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
• Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
• Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
• Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
• Pull apart for individual sliders.
• Enjoy!