| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Crescent ro, Italian, Pillsbury | 4 | Servings |
INGREDIENTS
| 1 | cn | Pillsbury Crescent Rolls; (8 ounce can) |
| 4 | sl | Oven-roasted chicken; from deli |
| 4 | sl | Monterey jack cheese; (1-oz) |
| 1 | cn | Green Giant Mushroom Pieces and Stems; (8-oz) drained |
| 1 | Egg; beaten | |
| 1/2 | c | Progresso Plain Bread Crumbs |
| 1 | Jar chicken gravy; (12-oz) | |
| 1/4 | c | Sliced green onions |
| 1/4 | ts | Paprika |
INSTRUCTIONS
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@ne.infi.net> on Mar 12, 1998
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