Turkey Calzones
1 (8 oz) package of refrigerated crescent dinner rolls
4 (2 oz) slices oven roasted turkey
4 oz Monterrey Jack cheese, grated
4 oz canned mushroom slices, drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling stage
Separate crescent roll dough into 4 rectangles. Firmly press
perforations to seal. Press each to form 6x5-inch rectangle.
Top each rectangle within 1/2 inch of the edge with one slice of
turkey, one ounce grated cheese, two tablespoons mushrooms and 1/2
teaspoon fresh tarragon.
Fold dough in half, forming a square' pinch edges to firmly seal.
Dip each calzone in beaten egg, then coat with bread crumbs.
Spray baking sheet with non-stick cooking spray. Place calzones on
prepared baking sheet.
Bake in pre-heated 375 degrees F oven for 20 to 25 minutes or until
crust is a deep golden brown.
Top calzones with hot turkey gravy.
Serves 4
Source: Thanksgiving Leftover Guide
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