Bacon Mac and Cheese Bombs

4.3
(6)

Appetizer recipe with mac 'n' cheese and bacon stuffed inside pizza crust dough and served with ranch dressing.

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9
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Prep Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
12
Yield:
24 pieces

Ingredients

  • 1 serving PAM® Original No-Stick Cooking Spray

  • 2 cups leftover Marie Callender's® Vermont White Cheddar Mac & Cheese

  • 8 slices fully cooked bacon, heated, chopped

  • 1 (13.8 ounce) package refrigerated pizza crust dough

  • 1 tablespoon butter, melted

  • ½ teaspoon parsley flakes

  • ¼ teaspoon garlic powder

  • 1 cup ranch dressing

Directions

  1. Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside.

  2. Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate.

  3. Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing.

Tips

Brought To You By ConAgra Foods(R)

Nutrition Facts (per serving)

252 Calories
16g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 252
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 537mg 23%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 5g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 1mg 5%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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