BBQ Mac Strudel
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BBQ Mac Strudel
BBQ Mac Strudel

Pulled pork and mac 'n cheese are nestled in a flaky Pillsbury™ Frozen Pie Dough Sheet. Each slice is comfort food at its best.

Servings: 16 servings
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Frozen Pie Dough Sheet (10145)
2 each
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 oz
2 Tbsp
BBQ pulled pork
1 lb 8.00 oz
5 1/4 cups
Macaroni and cheese, prepared
8 oz
1 cup
  1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. Cut each pie sheet in half lengthwise; place 2 pieces on prepared full sheet pan.
  3. Whisk egg and water together in small bowl; brush edges of rectangles.
  4. Stir BBQ pork and mac and cheese together in mixing bowl; spread 1 lb BBQ mixture down center of each.
  5. Top with another dough rectangle; crimp edges with fork to seal.
  6. Brush tops with egg wash; bake as directed below until flaky and golden brown.
  7. Slice each strudel horizontally into 8 pieces and serve warm.
BAKE:
TEMP
TIME
Convection Oven*
350°F
12-15 minutes
Standard Oven
400°F
22-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
Calories
330
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
14g
69%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
340mg
14%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
5g
Protein
9g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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