Cheater Chicken & Pesto Rolls

2 tubes of buttermilk biscuits (10 count each)
3 T. of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 ½ cups rotisserie chicken, shredded
3 T. roasted red peppers, chopped
2 T. chopped Black Olives
Fresh Parmesan
Marinara or Alfredo Sauce

Lay biscuits on floured countertop to form a rectangle of approximately 9-in. x 11-in. (4 biscuits down and 5 across the top). Using flour as needed, press biscuits together well. Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chopped chicken evenly over pesto cream. Sprinkle diced peppers and olives over chicken.

Carefully roll up from the long end and gently compact as you go. With seam side down slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.

Bake for 20-25 minutes or until done and lightly browned at 375 degrees. Serve with marinara sauce for dipping.