Italian Kitchen Chicken Crescent Calzones Recipes

CHICKEN CRESCENT CALZONES

Steps:

• 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.

CHICKEN-SPINACH CALZONES

Steps:

• Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.