4
slices (2 oz each) oven-roasted chicken breast (from deli)
4
slices (1 oz each) Monterey Jack cheese
1
can (8 oz) 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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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.
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If using Pillsbury™ Grands!™ Original Crescent Rolls, unroll dough and press into 20x6-inch rectangle, sealing perforations. Cut into 4 equal pieces. Continue as directed.
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