Italian Kitchen Chicken Crescent Calzones

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 6 ounces sliced oven-roasted chicken (4 2 oz slices from deli)
• 4 ounces sliced monterey jack cheese
• 1 (8 ounce) can Green Giant mushroom pieces and stems, drained
• 1 egg, beaten
• 12 cup Progresso Plain Bread Crumbs
• 1 (12 ounce) jar chicken gravy
• 14 cup sliced green onion
• 14 teaspoon paprika

1. Heat oven to 375F.
2. Spray cookie sheet with nonstick cooking spray.
3. Separate dough into 4 rectangles.
4. Firmly press perforations to seal.
5. Press each to form 6x5-inch rectangle.
6. Top each rectangle to within 1/2 inch of edge with slice of chicken, slice of cheese and 1 tablespoon of the mushrooms.
7. Reserve remaining mushrooms for gravy.
8. Fold dough in half, forming a square; pinch edges to seal.
9. Dip each calzone in egg; coat with bread crumbs.
10. Place on sprayed cookie sheet.
11. Bake at 375F.
12. for 20 to 25 minutes or until deep golden brown.
13. Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionally.
14. Serve gravy over calzones; sprinkle with onions and paprika.

chicken, cheese, mushroom, egg, progresso plain bread crumbs, chicken gravy, green onion, paprika

Taken from www.food.com/recipe/italian-kitchen-chicken-crescent-calzones-40576 (may not work)