Happy Friday Y’all!! I may not be bringing you a cocktail today for your weekend, but I’m certainly bringing you a recipe I’m super excited to share with you guys.
Today’s recipe comes courtesy of a happy accident. I had had this amazing idea (if I do say so myself) of making mini mac-n-cheese calzones. I figured, homemade mac-n-cheese is awesome, calzones are awesome, and mini foods are super awesome, how could this be wrong?
Well, it’s still definitely a great idea, but my attempts at making them were extremely frustrating…I’m just going to chalk it up to my continuing issues working with dough. After an hour, I finally eeked out a few that didn’t completely fall apart before baking, and they looked, well, interesting to say the least…ok, let’s be real, they looked terrible. Seeeee…
the one in the front left looks like a deranged taco, and the others…murdered clams…
So, I totally wanted to scrap the whole thing, but realized I still had an entire bowl of mac-n-cheese awesomeness, as well as an entire pound of dough and didn’t want to waste it, so I thought throwing it all in my iron skillet and baking that up would make for an amazing savory treat.
Guess what? I was right haha, this was soooo dang delicious y’all, and I couldn’t believe how perfectly it cut into perfect deep dish slices. Y’all just make this, for reals, it was decadent and awesome.
Cook some macaroni…
drain it and add to your bowl…
add all the cheese, milk and salt and pepper to taste…
all rolled out (I rolled it even more to make it thinner after this pic btw)…
then mac n cheese into the pan…
- 1-16 Ounce Publix Premade Pizza Dough.
- 1 1/4 Cup of Dry Macaroni, Cooked.
- 5 Tablespoons of Cold Butter, Thinly Sliced.
- 4 Ounces of Mild Cheddar Cheese, Shredded.
- 2 Ounces of Parmesan Cheese, Shredded.
- 4 Ounces of Sharp Cheddar Cheese, Shredded.
- 1/2 Cup of Ricotta Cheese.
- 4 Eggs.
- 1/2 Cup of Milk.
- Salt and Pepper to Taste.
- 10" Iron Skillet.
- Take your dough out to sit at room temperature for at least 30 minutes.
- Preheat your oven to 350 degrees F.
- In a medium/large saucepan cook your macaroni until soft and drain.
- In a large bowl, place your macaroni, then add your butter, eggs, cheese, milk then salt and pepper to taste (I usually salt pretty liberally).
- Mix very well and set aside.
- Place your dough on a floured surface and using either a rolling pin or your hands flatten and stretch out your dough until large enough to be placed in your iron skillet with a slight overhang that you can trim off or just fold over which I did.
- Pour your macaroni and cheese mix into your dough and bake for 30 minutes uncovered, then loosely place foil on top and bake for an additional 10 minutes.
- Let cool slightly and serve.
- You can put more or less cheese, or any variation of types of cheese that you may like better 🙂