Crescent Calzones


  • 8 ounces boneless oven roasted chicken or ham
  • 8 ounces mushrooms, sliced and divided
  • 2 TBSPbutter
  • 1/2 tsp pepper
  • 1 (8-ounce) can refrigerated crescent rolls
  • 4 slices Monterey Jack cheese
  • 1 egg, beaten
  • 1/2 cup plain breadcrumbs
  • chicken gravy
  • 1/4 cup green onions
  • 1/4 tsp paprika


  1. Preheat oven to 375 degrees.
  2. In a medium pan, melt butter and saute mushroom slices until wilted and slightly under-cooked. Add pepper and set aside.
  3. Spray a baking sheet with cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to a 6 x 5-inch rectangle. Top each to within 1/2 inch of edge with slice of meat, cheese and mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square and pinch edges to seal.
  4. Brush each calzone with egg and coat with breadcrumbs. Place on baking sheet and bake for 20-25 minutes or until deep golden brown. Meanwhile, in a medium saucepan, combine gravy and reserved mushrooms.
  5. Cook over medium heat until hot, stirring occasionally. Serve gravy over calzones and sprinkle with onions and paprika.

Yield: 4 servings