Frank And Bean Biscuit Bake

• 2 Tbsp. chopped onion
• 2 Tbsp. chopped green pepper (optional)
• 1 Tbsp. oleo
• 1 lb. frankfurters
• 1 (16 oz.) can barbecue beans
• 1 (12 oz.) can bean and bacon soup
• 1 (12 oz.) can whole kernel corn, drain and reserve 1/4 c. liquid
• 10 refrigerated biscuits

1. In a 10-inch ovenproof skillet, cook onion and green pepper in the oleo.
2. Cut ten 1-inch pieces of frankfurters; set aside. Thickly slice remaining franks; add to skillet.
3. Stir in the beans, soup, corn and reserved liquid.
4. Heat to boiling, stirring occasionally.
5. Roll each biscuit to a 3-inch circle; spread with mustard.
6. Place a reserved frank in the center.
7. Wrap dough around frank; seal and make a 1/2-inch slit in the top.
8. Arrange biscuits, seam sides down; bake at 375u0b0 for 15 to 18 minutes.

onion, green pepper, oleo, frankfurters, barbecue beans, bean, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250545 (may not work)