It’s a Mac & Cheese kind of day. I love a good “finger food” recipe and these are an easy crowd pleaser. As if Mac & Cheese wasn’t good enough already, lets roll it up in a crisp doughy blanket and smother it in BBQ sauce.

Obviously everything is better fried but I needed a “healthy” alternative to make up for my weekend splurges. I only baked about half of the Mac & Cheese rolls and froze the others. I love recipes where I can freeze and easily reheat for those super lazy days or another blizzard rolls through and I have to choose between frostbite or a rumbling tummy.

I’ve never used egg roll wraps before and it was so easy – fill, fold and bake. The options are endless with other ingredients you can fill these with!

---

1. Prepare your Mac & Cheese of choice and let it slightly cool.

2. Preheat oven to 350°. Place 2 spoonfuls of Mac & Cheese on the center of the egg roll. Lightly brush the edges with water to help the folds stick together.

3. Begin by folding the bottom corner to the center then repeat with side corners.

4. Finish by rolling the dough from bottom to top until closed. Place egg rolls on baking sheet with the seam side down. (Note: the egg rolls will not spread so you can place them close to one another on baking sheet)

5. Before baking, lightly brush the tops of the rolls with an egg wash – this will give them a deep golden color and that “crunch” you want when you bite into them.

6. Bake for 15 minutes on each side. The Mac & Cheese will be super hot so be sure to let rolls cool 5-10 minutes before serving. 

You will need:

– Mac & Cheese of choice (I used Annie’s Homegrown 6 oz. box)
– Egg roll wraps
– 1 Egg
– BBQ sauce or condiment of choice

Makes 17 Mac & Cheese Rolls