Ingredients

The following ingredients have 4 Servings
  • 1 box (7 oz) mac & cheese (+ ingredients called for on the box)
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/2 cup buffalo sauce (or to your taste)
  • 1/2 cup cooked chicken, shredded
  • 1-1/2 cups cheddar cheese, shredded
  • 4 slices cooked bacon, crumbled
  • 1 jalapeno, seeds removed and chopped
  • Fresh cilantro and green onions, chopped, for serving

Instruction

  • Cook the mac and cheese according to package directions.
  • Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper or coat with cooking spray.
  • Unroll the pizza dough onto a floured work surface, and roll to a 10-inch by 13-inch rectangle. Using a 3-inch round cookie cutter, cut out 12 circles. Place the rounds onto the prepared baking sheet.
  • Spread each dough circle with 1-2 tablespoons buffalo sauce, spreading to within 1/4-inch of the edges.
  • Now stir the shredded chicken into the cooked mac and cheese. Add about 1/3 cup buffalo sauce (or to your taste) and mix to combine.
  • Divide the mac and cheese mixture among the mini pizzas. Don’t be afraid to really pile it on! You may have a little mac and cheese left over. Add the cheddar cheese and jalapenos.
  • Bake for 12-15 minutes or until the cheese is melted and lightly browned. Remove and top with fresh cilantro, green onions and crumbled bacon. Serve with extra buffalo sauce.