Get ready to enchant your taste buds with a ghostly zippy touch! These Ghosted Maple Chicken Crescent Calzones are a delightful fusion of flaky crescent dough, succulent chicken, earthy mushrooms, and the mysterious spicy sweetness of Wood's Ghosted Maple Syrup.
With a touch of sweet maple magic and a hearty, savory filling, they're sure to become a haunting favorite in your culinary repertoire! Enjoy, and may your taste buds be enchanted! 🍁👻
Ghosted Chicken Crescent Calzones
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 8 oz. chicken breast sliced lengthwise in half (to make for a thinner cut)
- 2 tablespoons olive oil
- Italian seasoning
- Garlic powder
- 4 slices (1 oz. each) Monterey Jack cheese
- 8 oz. mushrooms chopped or 8 oz. of canned drained
- 1 egg, beaten
- ½ cup plain bread crumbs
- ¼ cup sliced green onions (4 medium)
- ¼ teaspoon paprika
- 2 cups low-sodium chicken stock
- 1 teaspoon Better than Bouillon (Chicken Flavor) or a Bouillon Cube
- 1 teaspoon Brags Liquid Aminos or low sodium Soy Sauce
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ cup cold milk or water
- 3 tablespoon cornstarch
2 tablespoon Wood's Ghosted Maple Syrup
- Optional -1 jar (12 oz) seasoned gravy for chicken
- Heat oven to 375° F.
- Spray a cookie sheet with cooking spray.
- 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)
- 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.
- 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.
- 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.
- Reserve remaining mushrooms for gravy.
- Fold dough in half, forming a square; pinch edges to seal.
- In a shallow bowl beat one egg.
Add bread crumbs to a shallow bowl or plate.
- Dip each calzone in egg and coat with bread crumbs. Place on cookie sheet.
- Bake 20 to 25 minutes or until deep golden brown.
- 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.
- 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).
- Add 2 tablespoons of Wood’s Ghosted Maple Syrup to give your gravy that extra kick and umami!
- Serve gravy over calzones; sprinkle with sliced onions and paprika for garnish.
- Choosing a selection results in a full page refresh.
- Opens in a new window.