Caraway seeds can be stored at room temperature.  Poppy seeds and sesame seeds should be stored in the refrigerator.

1 can Pillsbury refrigerated pizza crust
2 tablespoons honey mustard
6 oz of thinly sliced lunch meat (you can use turkey, ham, chicken, etc)
6 slices of cheese (whatever kind you prefer)
1 egg, beaten
1 tsp sesame seed

Heat over to 400 degrees. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet. Starting at the center, press out dough into 14×8 inch rectangle.

Spread honey mustard over dough to 1 inch of edges. Layer the ham and cheese over the mustard.

Fold the long sides of dough over the filling to the center of the rectangle. Pinch to seal. Pinch the short sides to seal and tuck under. Brush with egg and sprinkle with sesame seeds.

Bake 14-18 minutes or until the crust is golden brown. Cut into 6 pieces and serve warm.

My favorite part of this recipe is that you can put in whatever you like the best!

2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10 oz) fresh spinach, rinsed
1/2 teaspoon salt
6 boneless skinless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets), thawed
1 egg white, beaten
3 tablespoons sesame seeds
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar

Serves 6

Preheat oven to 400 degrees F. Melt butter in a skillet; add 2 cloves of garlic and cook for 30 seconds. Add spinach and salt; cook, covered 2-3 minutes. Drain well.

Place chicken breasts between sheets of plastic wrap; pound with a meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

Spread pastry sheets on lightly floured board. Cut each sheet in half to create six 10-x5-inch sheets. Place 1 chicken roll near the end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry; press edges to seal. Place seams sides down on an ungreased jelly roll pan.

Brush rolls with the egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown (about 35 minutes)

Puree peppers, oil, vinegar, and remaining clove garlic in blender; serve sauce with chicken.