1 8 ounce package crescent dinner rolls
4 2 ounce slices oven roasted chicken
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 chicken gravy
1/4 cup sliced green onions
1/4 teaspoon paprika
Heat oven to 375F. Spray cookie sheet or 13 x 9 inch baking dish with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6 x 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 sprayed cookie sheet. Bake at 375F 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. Serves 4.
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