Calzones are folded pizzas in the shape of a half-moon, or crescent, and made of salted dough bread. They are typically filled with mozzarella, tomato, sauce and other items that are usually found on top of a pizza.
The word calzone means trouser or stocking; aptly named since you will find your calzone stuffed with meats, cheeses and vegetables in the United States. Besides mozzarella, cheeses such as ricotta, Parmesan, Provolone or any type of regional cheese are stuffed into calzones. Depending on where you get yours, the calzone may be served with marinara sauce, gravy or topped with a combination of garlic, olive oil and parsley.
While normally eaten while seated in America, sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Make these chicken crescent calzones for your family and decide whether to take them with you or to eat them at home.
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 slices (2 oz each) oven-roasted chicken breast (from deli)
- 4 slices (1 oz each) Monterey Jack cheese
- 1 can (8 oz) Green Giant® mushroom pieces and stems, drained
- 1 egg, beaten
- ½ cup Progresso® plain bread crumbs
- 1 jar (12 oz) seasoned gravy for chicken
- ¼ cup sliced green onions (4 medium)
- ¼ teaspoon paprika
- Preheat 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 remaining mushrooms. Cook over medium heat, stirring occasionally, until hot.
- Serve gravy over calzones; sprinkle with onions and paprika. (all optional)