Ingredients
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
Preparation
Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
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.
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.
Bake 10 to 15 minutes or until golden brown. Cool 10 minutes before serving.
