can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
slices (2 oz each) oven-roasted chicken breast (from deli)
slices (1 oz each) Monterey Jack cheese
can (8 oz) Green Giant® mushroom pieces and stems, drained
cup Progresso® plain bread crumbs
jar (12 oz) seasoned gravy for chicken
cup sliced green onions (4 medium)
Heat oven to 375°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form a 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 cookie sheet. Bake 20 to 25 minutes or until deep golden brown. Meanwhile, in 2-quart saucepan, mix gravy and reserved mushrooms; cook over medium heat, stirring occasionally, until hot. Serve gravy over calzones; sprinkle with onions and paprika.