BBQ Bear Buns
- Ready In:
- 42mins
- Ingredients:
- 5
ingredients
- 24 rhodes frozen texas rolls, thawed but still cold
- 1 egg, beaten
-
Sloppy Joe Beans
- 2 lbs hamburger, browned and drained
- 1 cup barbecue sauce
- 1 (16 ounce) can baked beans, drained
directions
- Each bear uses 4 rolls.
- Combine 2 1/2 rolls to form the head.
- Press them into a rounded triangle shape and place on sprayed baking sheet.
- Cut the leftover half roll in half to make the ears.
- Form them into round shapes and slightly flatten one side.
- Place the flat side slightly under the head.
- Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes.
- Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns.
- Brush bear with beaten egg and let rise for 30 minutes.
- Just before baking repress ear depressions.
- Bake at 350°F 20-30 minutes.
- Let cool, slice and fill with Sloppy Joe Beans.
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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>