Chicken Crescents Calzones

Source: Pillsbury

Margie Billingsley
Austin, TX
Bake-Off® Contest 38, 1998

Makes: 4 calzones

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

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 with nonstick cooking spray.

Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to form 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.


Substitution: 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.