Ingredients
6
oz (from 8-oz package) cream cheese, cut into cubes
2
cups shredded sharp Cheddar cheese (8 oz)
2
tablespoons milk
3
cups cooked elbow macaroni
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
6
sticks (1 oz each) Colby-Monterey Jack cheese sticks, unwrapped, cut in half crosswise
2
tablespoons butter, melted
1/4
teaspoon garlic powder
Chopped green onions, if desired
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In large microwavable bowl, microwave cream cheese and shredded cheese uncovered on High 2 to 3 minutes, stirring every 30 seconds, until blended and smooth. Stir in milk. Stir in cooked macaroni. Set aside.
Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon macaroni mixture on the half of each triangle closest to center of ring. Place halved cheese sticks evenly on top of macaroni mixture with cut ends facing center of ring; press slightly into filling.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). In small bowl, mix melted butter and garlic powder. Brush on top of dough ring.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Let stand 10 minutes before cutting into slices. Sprinkle with chopped green onions.
