Asparagus Cordon Bleu Wraps
1 Rotisserie chicken
1 Pkg. refrigerated biscuits
2 Tbsp. honey Dijon mustard
4 Slices Swiss cheese, cut into 4 smaller pieces
4 Slices Virginia ham, cut into 4 smaller slices
16 Fresh asparagus spears, trimmed and steame
Preheat oven to 400°F.
Cut or pull off 16 (1-ounce) chunks of white meat from rotisserie chicken; set aside. Remove 8 biscuits from package and cut each in half. Place on floured work surface.
Using a rolling pin, flatten each piece into very thin rectangles.
Divide mustard evenly among 16 pieces of biscuit dough and spread on each piece. Sprinkle Italian seasoning to taste on top of layer of mustard.
Top each with 1 piece each of cheese and ham, 1 chunk of chicken and 1 asparagus spear.
Wrap dough around filling and press edges together where dough overlaps.
Place on baking sheet and bake 10 to 12 minutes or until dough is golden brown and puffy, and cheese is melted. Serve hot