Spinach-Pesto Macaroni & Cheese Bites
These bite-size pastry squares are filled with spinach and pesto-infused macaroni and baked to a golden perfection. In the unlikely scenario that these aren't gobbled up, you can freeze the leftovers for an easy meal down the road.
Prep Time:
40 min
Cook Time:
20 min
Servings:
14
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Ingredients
- 20 Ounces Bob Evans Macaroni & Cheese
- 5 Ounces baby spinach
- 2 Tablespoons pesto
- 2 Large eggs divided
- 2 17.3-Ounce Boxes frozen puff pastry thawed
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Bob Evans Macaroni & CheeseInstructions
- Heat macaroni and cheese according to package directions; spoon into a large bowl.
- Gradually add spinach, stirring until wilted.
- Stir in pesto and 1 egg.
- Cover, and refrigerate 30 minutes.
- Meanwhile, preheat oven to 375°F.
- Unfold pastry sheets and roll each into a 14- x 12-inch rectangle on a lightly floured surface. Cut each pastry into 2-inch squares.
- Spoon about 1 Tbsp macaroni and cheese mixture into centers of half of squares.
- Lightly beat remaining egg in a small bowl; brush beaten egg around edges of filled squares. Top each with a plain pastry square, crimping edges with a fork to seal.
- Place filled pastries on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature.
Garnish with chopped fresh parsley, if on hand. Freeze filled pastries on baking sheets then store in zip-top freezer bags up to 1 month. Let thaw before baking according to directions.
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