Yield: 4 Ethnicity: American   Meal Type: Main Course, Entrée   Preparation Method: Bake   Product Type: Cooked Turkey   Dish Type: Calzone

A great way to use leftover holiday turkey and gravy.

1 8-Ounce tube refrigerated crescent dinner rolls

4 (2-Ounce) Slices OVEN ROASTED TURKEY

4 Ounces Monterey Jack cheese, grated

4 Ounces canned mushroom slices, well drained

2 Teaspoons 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 to within 1/2 inch of edge with 1 slice turkey, 1 ounce grated cheese, 2 tablespoons sliced 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 a preheated 375 degree F oven for 20 to 25 minutes or until crust is a deep golden brown. Top calzones with hot turkey gravy, if desired.