- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 (2 ounce) slices oven-roasted chicken breast (from deli)
- 4 (1 ounce) slices Monterey Jack cheese
- 1 (8 ounce) can Green Giant® mushroom pieces and stems, drained
- 1 egg, beaten
- 1/2 cup Progresso® plain bread crumbs
- 1 (12 ounce) jar seasoned gravy for chicken
- 1/4 cup sliced green onions
- 1/4 teaspoon paprika
- Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form a 6×5-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 cookie sheet.
- Bake 20 to 25 minutes or until deep golden brown.
- 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.