Dinner with just 4 ingredients? Check out these cheesy pasta pies made using Pillsbury® Grands!® biscuits, macaroni and cheese dip!
cup uncooked elbow macaroni (about 4 oz)
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
cup Old El Paso™ medium Cheese 'n Salsa dip (from 15-oz jar)
tablespoons chopped roasted red bell peppers (from a jar)
Heat oven to 375°F. In 2-quart saucepan, cook macaroni as directed on package; drain and return to saucepan.
Meanwhile, separate dough into 10 biscuits. Press 1 biscuit in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup.
Add cheese dip and roasted peppers to saucepan with macaroni; stir until coated. Spoon about 1/4 cup macaroni mixture into each dough-lined cup.
Bake 14 to 18 minutes or until edges of biscuits are golden brown.
Try a different pasta shape—rotini or small shells make an interesting filling for these simple pasta pies.
For a Mexican flavor, substitute diced green chiles or jalapeños for the roasted red peppers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.