Macaroni and Cheese Pie Pops

Bloggers Adam and Joanne Gallagher from Inspired Taste turn mac and cheese into savory pie pops.

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  • prep time 15 min
  • total time 40 min
  • ingredients 4
  • servings 14
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten
14
paper lollipop sticks
1/2
cup prepared macaroni and cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2 1/2-inch round cookie cutter, cut 14 rounds from each crust. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 3 Place 14 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Divide macaroni and cheese evenly among rounds with sticks. Place second round on top of each; gently press edges with fork to seal. Lightly brush tops with egg.
  • 4 Bake 10 to 15 minutes or until golden brown. Cool 10 minutes before serving.
  • 1 Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2 1/2-inch round cookie cutter, cut 14 rounds from each crust. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 3 Place 14 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Divide macaroni and cheese evenly among rounds with sticks. Place second round on top of each; gently press edges with fork to seal. Lightly brush tops with egg.
  • 4 Bake 10 to 15 minutes or until golden brown. Cool 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Instead of making these into pops, try using different shaped cookie cutters and make hand pies.

Before baking, add a small amount of shredded Cheddar cheese to the top of each pie pop.

Nutritional information

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