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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Servings 14

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ingredients 4
Prep Time 15 min
Total Time 40 min

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

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Directions

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.