Ghosted Maple Chicken Crescent Calzones: A Hauntingly Delicious Zippy Twist!

Directions

1. Heat oven to 375° F.
2. Spray a cookie sheet with cooking spray.
3. Cut chicken breasts length-wise to provide for a thin cut of meat and sprinkle each side with Italian seasoning and garlic powder to taste (I used around ½  teaspoon of each per cut breast)
4. In a large frying pan, add olive oil,  mushrooms, and seasoned chicken.  Fry chicken on each side until it’s lightly brown - about 3 minutes. Remove breasts from pan and set aside.
5. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form a 6x5-inch rectangle. If using a dough sheet: Unroll the dough; cut it into 4 rectangles. Press each to form a 6x5-inch rectangle.
6. Top each rectangle with a slice of chicken being sure to stay within ½- inch of edge of the dough leaving room to seal. Layer a slice of cheese and 1 tablespoon of the mushrooms on top.
7. Reserve remaining mushrooms for gravy.
8. Fold dough in half, forming a square; pinch edges to seal.
9. In a shallow bowl beat one egg.

10. Add bread crumbs to a shallow bowl or plate.

11. Dip each calzone in egg and coat with bread crumbs. Place on cookie sheet.
12. Bake 20 to 25 minutes or until deep golden brown.

Gravy —

1. Meanwhile, in 2-quart saucepan, add chicken broth, liquid aminos (or soy sauce), bouillon, seasonings, and reserved mushrooms; cook over medium heat, and bring to a boil, stirring occasionally.
2. Whisk your cold milk or water and cornstarch in a small bowl to make a slurry. Slowly add your slurry to the boiling gravy base, whisking consistently until it almost reaches your desired thickness (The gravy will thicken slightly past that point).
3. Add 2 tablespoons of Wood’s Ghosted Maple Syrup to give your gravy that extra kick and umami!
4. Serve gravy over calzones; sprinkle with sliced onions and paprika for garnish.