julia child, mastering the art of french cooking, julie powell, french cuisine

Chicken Crescent Calzones

Chicken Crescent Calzones

  • 1 can (8 oz.) crescent dinner rolls
  • 4 slices deli meat (chicken or your choice)
  • 4 slices Monterey Jack cheese
  • 2 cans mushroom pieces
  • 1 egg, beaten
  • 1/4 C sliced green onions
  • 1/2 C bread crumbs
  • 1 jar (12 oz.) chicken gravy
  • 1/4 tsp. paprika

Heat oven to 375 degrees and grease cookie sheet.
Separate dough into four rectangles and press perforations together.
Top each rectangle to within 1/2″ of edge with slice of chicken (I use a couple), slice of cheese, 1 Tbs. of mushrooms.
Fold dough in half, forming a square. Pinch edges to seal.
Put beaten egg into shallow bowl; pour bread crumbs onto a plate. Dip calzone in egg and coat with bread crumbs.
Place on cookie sheet and bake for 20-25 minutes.
Combine gravy and remaining mushrooms in medium sauce pan. Cook over medium heat, stirring occasionally.
Serve gravy over calzones, and sprinkle top with onions and paprika.

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