Crescent Calzones

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

Preheat oven to 375 degrees. In a medium pan, melt butter and sauté mushroom slices until wilted and slightly undercooked. Add pepper and set aside. Spray a baking sheet with cooking spray.

Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to a 6x5-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.

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.

Cook over medium heat until hot, stirring occasionally. Serve gravy over calzones and sprinkle with onions and paprika.

Yield: 4 servings.