

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
424 calories, 37g Carbs
Nutrition Information
% 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 | 871 mg | 36% |
Protein | 23 g | 45% |
Saturated Fat | 10 g | 49% |
Sugars | 6 g | 1% |
Dietary Fiber | 5 g | 20% |
Vitamin C | 5 mg | 8% |
Vitamin A | 596 iu | 12% |
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
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.