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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | Pillsbury Crescent Rolls; (8 ounce can) |
| 4 Scheibe | Oven-roasted chicken; from deli |
| 4 Scheibe | Monterey jack cheese; (1-oz) |
| 1 Dose | Green Giant Mushroom Pieces and Stems; (8-oz) drained |
| 1 | egg beaten |
| 1/2 Tasse | Progresso Plain Bread Crumbs |
| 1 | Jar chicken gravy; (12-oz) |
| 1/4 Tasse | green onions sliced |
| 1/4 Teelöffel | paprika |
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1) Heat oven to 375F. Spray cookie sheet or 13x9-inch (3-quart) baking dish with nonstick cooking spray.
2) Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5-inch rectangle. Top each with slice of chicken, slice of cheese and 1 tbsp. Of the muchrooms. Reserve remaining muchrooms for gravy. Fold dough in half, fomring a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet.
3) Bake at 375F for 20-25 minutes or until deep golden brown.
4) Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionlaly. Serve gravy over calzones; sprinkle with onions and paprika.
by Sarah Gruenwald 3-12-98
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