Best Ever Pulled Pork Stuffed Mac & Cheese Pizza Puffs
Warm cheddar pizza dough stuffed with bbq pulled pork, mac and cheese, and extra cheddar makes this pizza dough puffs a must-make recipe! Easy, delicious, perfect for parties & absolutely irresistible!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Category: appetizers, leftovers, hand held foods, football foods, tailgating, snacks, game night
- Method: oven
- Cuisine: appetizers, leftovers, hand held foods, football foods, tailgating, snacks, game night
Ingredients
- 300 gram prepared pizza dough *add in 3 Tablespoons of Cheddar Cheese Powder to the recipe if desired
- 1 – 1/2 cups prepared bbq pulled pork, cool
- 1 – 1/2 cups prepared mac and cheese, cool
- Cracker-cut white cheddar cheese _8-16 pieces
- Freshly shredded white cheddar cheese for the top
- 1 large egg (or egg white) whisked
- Dried oregano
Instructions
- On a lightly floured board or counter, roll/pat the pizza dough into an 18×12″ rectangle.
- In the center of each piece of dough, add 1 thick slice of cheese, 1-2 Tablespoons of bbq pulled pork, & a heaping Tablespoon of mac & cheese.
- Grab opposite corners of each square, pulling up and over to join. Pinch shut
- Repeat with the opposite corners, pinching them together. Do this to the remaining pieces.
- Using a cupped hand, form each bomb into a roughly shaped ball and place it onto a lightly floured parchment-lined baking pan. Cover with sprayed plastic wrap and allow to double in size for 30 minutes while the oven heats up.
- Preheat the oven to 400F, and rack in the middle. Right before baking, brush the bombs with an egg wash. Bake the puffs for 10 minutes, remove from the oven, and place more cheese on top of each one. Bake for another 5-10 minutes or until they are golden brown and the cheese is melted. Pull the tray from the oven and carefully transfer them to a cooling rack to prevent the bottoms from getting soggy on the pan.
- Sprinkle with oregano. Serve warm and store leftovers in the fridge.