Mexicali Napoleons

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

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


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