Chicken Alfredo Crazy Puffs (Print Version)
# Ingredients:
→ Pizza Puffs
01 -
1 can Pillsbury classic pizza crust (12.4 oz)
02 -
2 cups rotisserie chicken, diced
03 -
8 strips bacon, cooked crispy
04 -
2 1/2 cups shredded mozzarella cheese
→ Alfredo Sauce
05 -
8 tbsp butter
06 -
6 cloves garlic, minced
07 -
2 1/2 cups heavy cream
08 -
3/4 cup grated parmesan cheese
09 -
1–2 tsp red pepper flakes
10 -
Salt and pepper, to taste
→ Garlic Parmesan Butter
11 -
6 tbsp butter
12 -
3 cloves garlic, minced
13 -
2 tbsp fresh parsley, minced
14 -
1/4 cup grated parmesan
15 -
Red pepper flakes (optional)
# Instructions:
01 -
Melt butter in a skillet over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant. Slowly pour in the cream, whisking to combine. Simmer for 5 minutes. Whisk in parmesan cheese and continue simmering for 2-3 minutes until thickened. Season with salt, pepper, and red pepper flakes. Set aside.
02 -
Preheat oven to 425°F (400°F for thin crust). In a small bowl, melt butter with minced garlic in the microwave. Brush garlic butter onto the bottom and sides of a muffin pan. Stir in parmesan, parsley, and red pepper flakes to the remaining garlic butter. Roll out pizza dough to a 10×15-inch rectangle and cut into 12 equal circles. Press dough circles into each muffin cup, working them up the sides.
03 -
Layer shredded mozzarella at the bottom of each dough cup. Add a spoonful of diced chicken, a dollop of alfredo sauce, and crispy bacon pieces. Top each with a generous layer of mozzarella. Bake for 10-14 minutes, turning the pan halfway through.
04 -
Reheat garlic parmesan butter and brush over the tops of the baked puffs. Serve warm with extra alfredo sauce for dipping.
# Notes:
01 -
Alfredo sauce can be made ahead and stored in the fridge for up to 3 days.
02 -
Mince enough garlic for both the alfredo sauce and the butter topping.
03 -
If using Pillsbury thin pizza crust, bake at 400°F for optimal results.