An extraordinary, divine combination of real bacon, macaroni, and cheese is packed with pizza dough, herbs, and ranch dressing and baked to a soothing crisp. The effort and quality are worth it but aioli occasionally replaces ranch dressing and works for this, too.
- cooking spray
- 4 tablespoons grated cheese (Mozzarella, Colby, American, Brie, Parmesan, or Provolone), optional
- 2 cups homemade, cooked macaroni and cheese
- 8 slices fully cooked bacon, heated and chopped
- 1 package refrigerated pizza dough or (1 tube biscuit dough)
- 1 ¾ cup butter, melted
- 1 teaspoon parsley flakes
- 1 teaspoon garlic powder
- 3 tablespoons Italian seasoning, optional
- 1 cup ranch dressing, optional
- Preheat an oven to 425° F. Spray a 9-inch pie plate with cooking spray; set aside.
- Stir together cheese (optional), Italian seasoning (optional), macaroni-and-cheese, and bacon in a medium bowl; set aside.
- Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces.
- Divide macaroni and cheese mixture evenly and place in the center of each piece.
- Pull edges of each piece of dough up and around the macaroni-and-cheese mixture to enclose completely, pinching seams to seal. Place seam-side down in a pie plate.
- Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder.
- Bake 15 to 20 minutes or until the top is golden brown. Serve hot and plain with the ranch dressing, if desired.