Cheesy Macaroni Egg Rolls
This delicious spin on a take- out favorite is easy to toss together with boxed mac and cheese
1 (7.25 oz.) pkg. Kraft Macaroni & Cheese Dinner Thick & Creamy 1⁄2 cup (2%) reduced-fat milk 1⁄4 cup butter
3 slices cooked bacon, crumbled 2 Tbs. chopped fresh parsley 10 egg roll wrappers, from 1-lb. pkg. 3– 4 Tbs. oil
Place baking sheet in oven; heat to lowest setting. Prepare macaroni & cheese according to package directions with milk and butter. Stir in bacon and parsley; cool. Place 5 wrappers diagonally on surface. Working with half of macaroni mixture, divide it evenly, spooning a portion into center of each wrapper, about 1⁄2 cup per. Brush edges with water. Fold bottom corner up over filling. Fold two opposite corners on right and left sides over center; starting from bottom, roll up to enclose filling. Repeat with remaining wrappers and filling.
In large nonstick skillet, heat 2 Tbs. oil over medium heat. In 3– 4 batches, cook rolls, seam sides down, turning, until golden, 7– 8 min., adding more oil as needed, and transferring cooked egg rolls to baking sheet to keep warm while cooking remaining egg rolls.
Servings: 10. Active time: 1 hr. Total time: 1 hr. Calories: 267 Protein: 7g Fat: 11g (4g sat.) Chol.: 20mg Carbs.: 34g Sodium: 434mg Fiber: 1g Sugar: 3g