Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spay. Set aside.

To prepare the filling: Steam the Mediterranean seasoned vegetables in the microwave per the instructions on the package, slightly undercooking. Add to a large mixing bowl and allow to cool slightly.

To the vegetables add the cubed chicken, crumbled chorizo, alfredo sauce, 1/4 cup basil pesto, 1 1/2 cups of shredded Italian cheese, 1/4 tsp red pepper flakes. Taste and season with salt and black pepper to your taste. Mix well.

Pour into the prepared dish. Sprinkle the top with the reserved 1/2 cup of shredded Italian or mozzarella cheese.

To prepare the pesto crescent pinwheels: Unroll the crescent rolls. Press into roughly a 10 x 13 inch rectangle pressing the perforations together to seal.

Brush with 2 tablespoons of prepared basil pesto and sprinkle with 1/2 cup of shredded Italian or mozzarella cheese.

Begin to roll, starting with the widest edge. Use a sharp knife to slice into 12 equal portions.

Arrange on top of the filling.

Sprinkle the tops with shredded Parmesan cheese.

Bake for 25 minutes or until golden and bubbly.