MACARONI AND CHEESE CRESCENT ROLLS RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In large microwavable bowl, microwave cream cheese and shredded cheese uncovered on High 2 to 3 minutes, stirring every 30 seconds, until blended and smooth. Stir in milk. Stir in cooked macaroni. Set aside.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon macaroni mixture on the half of each triangle closest to center of ring. Place halved cheese sticks evenly on top of macaroni mixture with cut ends facing center of ring; press slightly into filling.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). In small bowl, mix melted butter and garlic powder. Brush on top of dough ring.
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Let stand 10 minutes before cutting into slices. Sprinkle with chopped green onions.

Steps:

• Heat oven to 350°F. Spray 2 mini muffin pans with cooking spray. In 2- to 3-quart saucepan, heat evaporated milk, hot water, macaroni and salt to boiling over high heat. Reduce heat to medium; cook 7 to 9 minutes, stirring frequently, until pasta is tender and liquid is almost gone. Remove from heat; stir in cheese until melted, then bacon. Add more salt to taste, if desired.
• Meanwhile, unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Place 1 of the small rectangles in each muffin cup.
• Spoon a heaping tablespoonful of pasta mixture into each muffin cup.
• Bake 14 to 16 minutes or until crescent bases are golden brown, lifting crescent base with fork if necessary to check color. Cool 5 minutes, then remove from muffin cups with fork.