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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Pepperidge Farm.