Chicken Crescent Calzones

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

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Servings 4

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( 29 ) Ratings

29 Ratings

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Member Reviews ( 3 )

6c6e6908-d801-4712-99ca-4b40e9b605f6

Bake-Off® Contest 38, 1998

Margie Billingsley

Austin, Texas

ingredients 9
Prep Time 45 min
Total Time 45 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

4: slices (2 oz each) oven-roasted chicken breast (from deli)

4: slices (1 oz each) Monterey Jack cheese

1: can (8 oz) Green Giant® mushroom pieces and stems, drained

1: egg, beaten

1/2: cup Progresso® plain bread crumbs

1: jar (12 oz) seasoned gravy for chicken

1/4: cup sliced green onions (4 medium)

1/4: teaspoon paprika

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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.

EXPERT TIPS

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Expert Tips

If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, unroll dough and press into 20x6-inch rectangle, sealing perforations. Cut into 4 equal pieces. Continue as directed.