Chicken Crescent Calzones


1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
4 (2-oz.) slices oven-roasted chicken (from deli)
4 (1-oz.) slices Monterey Jack cheese
1 (8-oz.) can Green Giant. Mushroom Pieces and Stems, drained
1 egg, beaten
1/2 cup Progresso. Plain Bread Crumbs
1 (12-oz.) jar chicken gravy
1/4 cup sliced green onions
1/4 teaspoon paprika


Heat oven to 375 F. Spray cookie sheet or 13x9-inch (3-quart) baking dish with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5-inch rectangle. Top each rectangle to within 1/2-inch of edge with slice of chicken, slice of cheese and 1 tablespoon of the mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet. Bake at 375 F. for 20 to 25 minutes or until deep golden brown. Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionally. Serve gravy over calzones; sprinkle with onions and paprika.

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