Pillsbury Dough Magic Chicken Cordon Bleu Stromboli

WOW... your family will think you are a 5 star chef with this one!!!

Chicken Cordon Bleu Stromboli.

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INGREDIENTS
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing


DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.

2.Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.

3.Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

Pillsbury Dough Magic - Asian Pork Dumplings

Asian Pork Dumplings from Pillsbury Flaky biscuits.

Great for Lunch, party appetizers or as dinner.

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INGREDIENTS
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce


DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.

2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.

3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*

4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings.

Serve warm with sweet-and-sour sauce.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F. *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.