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Bean and Wiener Biscuits

(12)
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  • 20 min prep time
  • 0 min total time
  • 4 ingredients
  • 8 servings
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These kid-friendly sandwiches are as easy to make as they are fun to eat!

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1
cup Green Giant™ Steamers™ frozen niblets corn
1
(16-oz.) can baked beans
8
wieners

Steps

  • 1 Bake biscuits as directed on can.
  • 2 Meanwhile, in medium saucepan, combine corn and beans. Cook over medium heat for 5 to 6 minutes or until corn is tender, stirring occasionally.
  • 3 At 1/2-inch intervals, cut into each wiener to within 1/4 inch of "inside" edge. Carefully shape each wiener into circle with connected part on inside. Secure with toothpicks.
  • 4 Place wieners in large skillet; cover with water. Boil 2 to 4 minutes. Remove from water; remove toothpicks.
  • 5 Split warm biscuits. Top bottom half of each biscuit with bean mixture and wiener. Cover with top halves of biscuits.
  • 1 Bake biscuits as directed on can.
  • 2 Meanwhile, in medium saucepan, combine corn and beans. Cook over medium heat for 5 to 6 minutes or until corn is tender, stirring occasionally.
  • 3 At 1/2-inch intervals, cut into each wiener to within 1/4 inch of "inside" edge. Carefully shape each wiener into circle with connected part on inside. Secure with toothpicks.
  • 4 Place wieners in large skillet; cover with water. Boil 2 to 4 minutes. Remove from water; remove toothpicks.
  • 5 Split warm biscuits. Top bottom half of each biscuit with bean mixture and wiener. Cover with top halves of biscuits.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
460
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
9g
45%
Cholesterol
30mg
10%
Sodium
1460mg
61%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
16%
Sugars
11g
Protein
13g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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