Chicken Alfredo Puffs with Bacon & Garlic Butter (Print version)

Golden pizza dough puffs stuffed with creamy chicken Alfredo, bacon, mozzarella, and brushed with garlic butter.

# Ingredients:

For the puffs

01 - 1 lb (450 g) refrigerated pizza dough
02 - 1 1/2 cups (210 g) cooked chicken, finely diced or shredded
03 - 1/2 cup (120 ml) thick Alfredo sauce
04 - 5 slices bacon, cooked crisp and chopped
05 - 1 cup (115 g) shredded low-moisture mozzarella, divided
06 - 1/4 cup (25 g) grated Parmesan
07 - 1/2 teaspoon Italian seasoning
08 - 1/4 teaspoon black pepper
09 - Cooking spray or butter, for greasing

For the garlic butter

10 - 3 tablespoons (42 g) unsalted butter, melted
11 - 2 cloves garlic, finely minced
12 - 1 tablespoon grated Parmesan
13 - 1 tablespoon chopped fresh parsley
14 - Pinch of salt

# Instructions:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin well with cooking spray or butter.
02 - Cut the pizza dough into 12 equal pieces. Press each piece into a muffin cup, covering the bottom and sides with the dough.
03 - In a bowl, combine the chicken, Alfredo sauce, chopped bacon, 3/4 cup mozzarella, Parmesan, Italian seasoning, and black pepper.
04 - Spoon the chicken Alfredo filling into the dough cups. Top each puff with the remaining mozzarella, keeping the filling just below the rim.
05 - Bake for 16-19 minutes, until the dough is golden brown and the cheese is melted and bubbling. Let the puffs rest in the tin for 3 minutes.
06 - Stir the melted butter, minced garlic, Parmesan, parsley, and salt together in a small bowl.
07 - Lift the puffs from the tin and brush the tops generously with garlic butter. Serve warm.

# Good to know:

01 - Use thick Alfredo sauce so the dough does not turn soggy.
02 - Let pizza dough rest briefly if it springs back while shaping.
03 - Best served warm within 20 minutes of baking.

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