Beany Mini Pizzas
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
8 English muffins
1/2 pound Italian pork sausage (mild or hot), remove casings if present
1 can (15 oz each) Van Camp's® Pork and Beans
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
16 thin slices Pepper Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 454 mg | 45% |
Carbohydrate | 37 g | 12% |
Cholesterol | 59 mg | 20% |
Total Fat | 20 g | 30% |
Iron | 3 mg | 17% |
Calories | 424 kcal | 21% |
Sodium | 907 mg | 38% |
Protein | 23 g | 45% |
Saturated Fat | 10 g | 49% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 8% |
Preheat oven to 350°F. Split English muffins in half. Place on baking sheet; bake 10 to 12 minutes or until toasted.
Meanwhile, cook sausage in large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Pour extra sauce off top of pork and beans in can; discard. Add beans and drained tomatoes to skillet. Cook 2 minutes or until hot.
Spoon 1/4 cup bean mixture onto each muffin half. Top each with 1 slice cheese. Bake 10 minutes or until cheese melts.
Beany Mini Pizzas