Ingredients

6

slices bacon

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

1/4

cup ketchup

3

tablespoons white vinegar

1

                        can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)

1

tablespoon milk

2

teaspoons sesame seed

Preparation

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.

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.

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.

Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.