Mac And Cheese Bombs Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it's sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat.

Steps:

• For the dough and egg wash: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Separate the biscuits, then pat out each biscuit between your hands to flatten slightly. Lay the biscuits out on a floured work surface. Choose 1 of the 3 filling options below.
• For the mozzarella, tomato and basil filling: In the center of each biscuit, place 1 basil leaf, about 1 teaspoon sundried tomatoes and 1 mozzarella ball.
• For the Cheddar, bacon and onion filling: In the center of each biscuit, place about 1 teaspoon bacon, about 1 teaspoon caramelized onions and 1 cube of Cheddar.
• For the nacho filling: In the center of each biscuit, place about 2 teaspoons taco meat, about 1 teaspoon jalapeno and 1 cube of cheese.
• To form and bake the cheese bombs: Lightly brush some egg wash around the edge of each biscuit. Fold the dough up to enclose the filling and form a half circle. Pinch the edges closed and then fold the ends of the half circle into the center and pinch together to form a ball. Gently roll between your hands to form a nice round ball. Transfer to one of the prepared baking sheets. Repeat with the remaining dough circles. Brush each cheese bomb with the egg wash. If making the mozzarella, tomato and basil version, sprinkle the bombs with the garlic powder.
• Bake until golden brown, 10 to 12 minutes. Let rest for 5 minutes before serving. Caution: filling maybe be hot.