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    Mexicali Napoleons Mexicali Napoleons

    Thaw: 30 min - Prep: 15 min - Bake: 15 min

    1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
    1 can (about 16 ounces) refried beans
    1/2 cup shredded Cheddar cheese
    3 tablespoons drained canned chopped green chilies
    1/2 cup sour cream
    1/4 cup chopped tomato
    2 green onions, sliced (about 1/4 cup)
    1 tablespoon chopped fresh cilantro

    1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.

    2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

    3. Heat beans. Split pastries into 2 layers, making 12 layers in all. Spread beans on 6 bottom layers. Top with cheese, chilies and top layers. Spread top layers with sour cream. Sprinkle with tomatoes, green onions and cilantro.

    Makes 6 napoleons

    This recipe created by Pepperidge Farm.

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