Bake-Off® Contest 38, 1998
Austin, Texas

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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  • prep time 45 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Calzone
Calories
570
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
12g,
12%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
130mg
130%;
Sodium
1450mg
1450%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
25%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.