Bacon Mac and Cheese Bombs

Recipe View Preheat oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray and set aside. (5 minutes)

Recipe View In a medium bowl, gently stir together the mac and cheese and chopped bacon until well combined. (5 minutes)

Recipe View Unroll the refrigerated pizza dough on a lightly floured surface. Gently press or roll it into a 15x9 inch rectangle. Use a sharp knife or pizza cutter to divide the dough into 24 equal squares. (5 minutes)

Recipe View Divide the mac and cheese mixture evenly among the 24 dough squares, placing it in the center of each. Carefully pull the edges of each dough square up and around the mac and cheese mixture, enclosing it completely. Pinch the seams firmly to seal, ensuring no filling escapes during baking. (20 minutes)

Recipe View Place the dough balls seam-side down in the prepared pie plate, arranging them evenly. (5 minutes)

Recipe View In a small bowl, melt the butter. Brush the tops of each dough ball generously with the melted butter. (5 minutes)

Recipe View In a separate small bowl, combine the parsley flakes and garlic powder. Sprinkle the mixture evenly over the buttered tops of the dough balls. (2 minutes)

Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the dough is cooked through. (20 minutes)

Recipe View Remove from oven and let cool slightly before serving. Serve the Bacon Mac and Cheese Bombs warm with a side of ranch dressing for dipping. (5 minutes)