• 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 tsp. paprika

Heat oven to 375 degrees. Spray cookie sheet or 13x9-inch (3-quart) baking dish with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5-inch rectangle. Top each rectangle to within 1/2-inch of edge with slice of chicken, slice of cheese and 1 Tbs. 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 degrees 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.

Yield: 4 Calzones.