Ingredients
2
cans (11 oz) refrigerated Pillsbury™ Original French Bread
1 3/4
cups packed angel hair coleslaw mix (from 10 oz bag)
1/3
cup refrigerated blue cheese dressing
1
cup medium picante sauce
3/4
teaspoon smoked Spanish paprika
1/4
cup Jif® Chocolate Flavored Hazelnut Spread
1
package (12 oz) fully cooked sauceless hickory smoked and seasoned pulled pork
Preparation
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Cut each loaf of dough into 3 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. Cut 3 diagonal 1/4-inch-deep slashes on top of each roll.
Bake 12 to 16 minutes or until golden brown. Remove to cooling rack. Cool 5 minutes.
Meanwhile, in large bowl, mix coleslaw mix and dressing. Cover and refrigerate until serving.
In 12-inch nonstick skillet, stir together picante sauce, paprika, hazelnut spread, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat 2 to 3 minutes or until mixture begins to bubble, stirring frequently. Meanwhile, heat pork in microwave as directed on package. Break up large pieces with fork. Add pork to skillet; reduce heat to low. Cook 5 to 7 minutes or until sauce is thickened, stirring frequently.
Cut rolls in half horizontally. Fill each with warm pork mixture and coleslaw mixture.
