Remember those Friday nights as a kid, when the smell of pizza filled the air? This recipe takes that nostalgic feeling and elevates it to a whole new level of cheesy, bacony, gooey goodness. Get ready for the easiest, most addictive appetizer – or even a fun, unexpected dinner – you’ve ever made!
Why You’ll Love This Recipe
- Fast – Ready in under 30 minutes!
- Easy – Simple steps, even beginners can master this!
- Giftable – Perfect for potlucks, game day, or a thoughtful surprise for a friend.
- Crowd-pleasing – Everyone loves mac & cheese and bacon! Guaranteed to be a hit.
Ingredients
- 1 package refrigerated pizza dough (I love using the kind that comes in a tube)
- 2 cups cooked elbow macaroni (you can use any short pasta you prefer!)
- 2 cups shredded sharp cheddar cheese (the sharper, the better!)
- ½ cup crumbled cooked bacon (or turkey bacon for a leaner option)
- ¼ cup milk (whole milk is richest, but 2% works great too)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional, but adds a nice savory kick)
- 1 tablespoon chopped chives or parsley (for a fresh, vibrant garnish)
- Olive oil or melted butter (for brushing – for extra crispiness!)
How to Make It
Let’s get cooking, friends! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken your cheese sauce. Don’t rush this step!
- Slowly whisk in milk until the sauce thickens. This takes a few minutes, but be patient. You want a smooth, creamy base.
- Stir in 1 ½ cups of your cheese until it’s completely melted and smooth. Season with salt, pepper, and garlic powder (if using). Taste and adjust seasonings as needed – I always add a little extra pepper!
- Stir your cooked macaroni into the cheese sauce. Let it cool slightly before adding the bacon. This prevents the bacon from getting soggy.
- Gently fold in the crumbled bacon. This is your chance to get really creative. You could add some chopped jalapeños for a kick or some caramelized onions for sweetness!
- Roll out your pizza dough into a 12×15 inch rectangle. If you find it a bit sticky, lightly dust your surface with flour.
- Spread your amazing mac and cheese mixture evenly over the dough, leaving about a ½-inch border. Sprinkle the remaining cheese on top.
- Tightly roll the dough into a log. Use a sharp knife or pizza cutter to slice it into 12 equal rounds.
- Arrange the rolls on your prepared baking sheet, cut-side up. Brush them with olive oil or melted butter for extra golden-brown goodness.
- Bake for 15-18 minutes, or until golden brown and bubbly. Keep an eye on them so they don’t burn!
- Garnish with fresh chives or parsley before serving. They add a beautiful pop of color!
Substitutions & Additions
Feel free to experiment! Try different cheeses, like Monterey Jack or Gruyère. Add some diced cooked chicken or sausage for extra protein. Spicy chorizo would be amazing! You can also swap the chives for other fresh herbs, like dill or oregano.
Tips for Success
- Don’t overcook your macaroni. It will continue to cook in the oven.
- Make the cheese sauce ahead of time and store it in the fridge. Assemble the pizza rolls right before baking for best results.
- If your dough is too sticky, chill it in the fridge for 15-20 minutes before rolling it out.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through. They’re also great cold, for a slightly different textural experience!
FAQs
- Can I freeze these? Yes! Freeze the unbaked rolls on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
- What if my pizza dough is too sticky? Lightly dust your work surface with flour. Or, chill the dough for 15-20 minutes before rolling.
- Can I use pre-cooked bacon bits? Sure! Just make sure to crumble them finely before adding them to the mac and cheese.
- Can I make these ahead of time? You can assemble the pizza rolls ahead of time and bake them later or even freeze them before baking (see above).
Crispy Bacon Mac & Cheese Loaded Pizza Rolls
This recipe elevates the nostalgic feeling of Friday night pizza to a whole new level of cheesy, bacony, gooey goodness. Get ready for the easiest, most addictive appetizer – or even a fun, unexpected dinner – you've ever made!
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in milk until the sauce thickens.
- Stir in 1 ½ cups of your cheese until it's completely melted and smooth. Season with salt, pepper, and garlic powder (if using).
- Stir your cooked macaroni into the cheese sauce. Let it cool slightly before adding the bacon.
- Gently fold in the crumbled bacon.
- Roll out your pizza dough into a 12x15 inch rectangle.
- Spread your mac and cheese mixture evenly over the dough, leaving about a ½-inch border. Sprinkle the remaining cheese on top.
- Tightly roll the dough into a log. Use a sharp knife or pizza cutter to slice it into 12 equal rounds.
- Arrange the rolls on your prepared baking sheet, cut-side up. Brush them with olive oil or melted butter.
- Bake for 15-18 minutes, or until golden brown and bubbly.
- Garnish with fresh chives or parsley before serving.
Notes
Feel free to experiment! Try different cheeses, like Monterey Jack or Gruyère. Add some diced cooked chicken or sausage for extra protein. Spicy chorizo would be amazing! You can also swap the chives for other fresh herbs, like dill or oregano. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
