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!
Equipment
- Baking sheet
- Saucepan
- Sharp Knife or Pizza Cutter
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!
- 0.5 cup crumbled cooked bacon or turkey bacon for a leaner option
- 0.25 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!
Instructions
- 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.