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Chicken Crescent Calzones

Chicken Crescent Calzones
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For the finishing touch to these nourishing chicken crescents, ladle on some gravy and garnish with paprika and green onions.

Prep Time:
45 Min
Total Time:
45 Min
Makes:
4 calzones
Pillsbury Bake-Off
Margie Billingsley
Austin, TX
Bake-Off® Contest 38, 1998
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INGREDIENTS
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4slices (2 oz each) oven-roasted chicken breast (from deli)
4slices (1 oz each) Monterey Jack cheese
1can (8 oz) Green Giant® mushroom pieces and stems, drained
1egg, beaten
1/2cup Progresso® plain bread crumbs
1jar (12 oz) seasoned gravy for chicken
1/4cup sliced green onions (4 medium)
1/4teaspoon paprika
DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with cooking spray.
2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form a 6x5-inch rectangle.
3.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 cookie sheet.
4.Bake 20 to 25 minutes or until deep golden brown.
5.Meanwhile, in 2-quart saucepan, mix gravy and reserved mushrooms; cook over medium heat, stirring occasionally, until hot. Serve gravy over calzones; sprinkle with onions and paprika.
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High Altitude (3500-6500 ft):

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