Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Pillsbury Crescent Rolls; (8 ounce can) |
4 slices | Oven-roasted chicken; from deli |
4 slices | Monterey jack cheese; (1-oz) |
1 can | Green Giant Mushroom Pieces and Stems; (8-oz) drained |
1 \N | Egg; beaten |
½ cup | Progresso Plain Bread Crumbs |
1 \N | Jar chicken gravy; (12-oz) |
¼ cup | Sliced green onions |
¼ teaspoon | Paprika |
1) Heat oven to 375F. Spray cookie sheet or 13x9-inch (3-quart) baking dish with nonstick cooking spray.
2) Separate dough into 4 rectangles. Firmly press perforations to seal.
Press each to 6x5-inch rectangle. Top each with slice of chicken, slice of cheese and 1 tbsp. of the muchrooms. Reserve remaining muchrooms for gravy.
Fold dough in half, fomring a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet.
3) Bake at 375F for 20-25 minutes or until deep golden brown.
4) Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionlaly. Serve gravy over calzones; sprinkle with onions and paprika.
Serving Ideas : Serving size: 1 Calzone. 540 cal, cal from fat, 250.
NOTES : Margie Billingsley Austin, Texas Formatted and Posted to Recipelu by Sarah Gruenwald 3-12-98
Recipe by: Pillsbury-Quick and Easy Bake-Off-38th Contest Cookbook Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 12, 1998