INGREDIENTS
1
lb lean (at least 80%) ground beef
1
cup chopped onions (2 medium)
1
can (16 oz) baked beans with bacon and brown sugar, undrained
1
can (15 oz) Progresso® red kidney beans, drained, 1/4 cup liquid reserved
1/4
cup packed brown sugar
3
tablespoons white vinegar
1
can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
DIRECTIONS
1
Heat oven to 400°F. In 12-inch nonstick skillet, cook bacon over medium heat, turning once, until crisp. Drain on paper towels; crumble bacon. Drain drippings from skillet.
2
In skillet, cook beef and onions over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup and vinegar. Reduce heat to medium-low; cook until bubbly, stirring occasionally. Pour into ungreased 11x7-inch (2-quart) glass baking dish.
3
Unroll dough; separate into 12 strips. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit. Brush dough with milk; sprinkle with sesame seed.
4
Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.
High Altitude (3500-6500 ft)
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