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Macaroni and Cheese Pie Pops

Macaroni and Cheese Pie Pops
  • Prep 15 min
  • Total 40 min
  • Ingredients 4
  • Servings 14
So-savory mini-pies eaten on a stick are fun and delicious, stuffed with a kid-favorite dinner.
Updated October 23, 2012


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg, beaten
  • 14 paper lollipop sticks
  • 1/2 cup prepared macaroni and cheese


  • 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.

  • 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.

No nutrition information available for this recipe
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