Chicken Crescent Calzones

• 1 (8-oz.) can refrigerated crescent dinner rolls
• 4 (2-oz.) slices oven-roasted chicken (from deli)
• 4 (1-oz.) slices Monterey Jack cheese
• 1 (8-oz.) can mushroom pieces and stems, drained
• 1 egg, beaten
• 1/2 c plain bread crumbs
• 1 (12-oz.) jar chicken gravy
• 1/4 c sliced green onions
• 1/4 teaspoon paprika

Directions:

Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray.

Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6x5-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 375°F. for 20 to 25 mins 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.

4 calzones