Toaster Strudel™-Stuffed Doughnuts

Place 1 quart canola oil in deep 8- to 10-inch-wide saucepan. Heat oil to 380°F on candy/deep-fry thermometer.

Separate biscuits. Roll out each until 5 to 6 inches long.

Cut 4Toaster Strudel™ in half lengthwise. Place half pastry lengthwise on each rolled-out biscuit.

Fold dough over toaster pastry; pinch. Bring in sides of dough as if you we are wrapping a present; pinch again to seal.

Gently drop 1 dough-wrapped toaster pastry into hot oil; cook 1 minute. Use tongs to turn pastry over; cook 1 minute longer. Remove from oil; drain on paper towels. Repeat with remaining dough-wrapped toaster pastries. Cool.

Empty icing packets from toaster pastries into small bowl. Use butter knife to spread some of the icing over top of each doughnut.

Toast remaining 2 toaster pastries until brown and crispy. Coarsely chop; sprinkle over tops of iced doughnuts.

Place jelly in small resealable food-storage plastic bag; cut off 1 tiny bottom corner of bag. Pipe jelly over tops of each doughnut. Serve immediately.