Chicken Alfredo Crazy Puffs (Print Version)
# Ingredients:
→ Pizza Puffs
01 -
1 can Pillsbury classic pizza crust (12.4 oz)
02 -
2 cups diced rotisserie chicken
03 -
8 strips crispy cooked bacon
04 -
2 1/2 cups shredded mozzarella cheese
→ Homemade Alfredo Sauce
05 -
1 stick (8 tbsp) butter
06 -
6 cloves minced garlic
07 -
2 1/2 cups heavy cream
08 -
3/4 cup freshly grated parmesan cheese
09 -
1-2 tsp red pepper flakes
10 -
Salt and pepper to taste
→ Garlic Parmesan Butter Topping
11 -
6 tbsp butter
12 -
3 cloves minced garlic
13 -
2 tbsp fresh minced parsley
14 -
1/4 cup grated parmesan
15 -
Red pepper flakes (optional for extra kick)
# Instructions:
01 -
Start by melting a stick of butter in a skillet over medium-low heat. Once melted, toss in your minced garlic and let it become fragrant for about a minute. Slowly pour in the heavy cream while whisking to create a smooth mixture, and let it simmer gently for 5 minutes. Add the parmesan cheese and continue simmering until the sauce thickens nicely, about 2-3 minutes more. Season with a pinch of salt, some freshly cracked pepper, and red pepper flakes for a little heat. Set this creamy goodness aside while you prepare the rest.
02 -
Preheat your oven to 425°F (or 400°F if using thin crust). In a microwave-safe bowl, melt the 6 tablespoons of butter with minced garlic until completely liquid. Use some of this garlic butter to generously brush the bottoms and sides of your muffin pan - this will give the puffs an amazing flavor and help prevent sticking. To the remaining garlic butter, mix in the parmesan, chopped parsley, and a sprinkle of red pepper flakes if you like things spicy.
03 -
Roll out the pizza dough into a rectangle about 10×15 inches, then cut it into 12 equal circles. You can use a large cookie cutter or trace around a drinking glass. Press each dough circle into a muffin cup, gently working the dough up the sides to create little cups that will hold all the delicious filling.
04 -
Time to build layers of flavor! Start with a sprinkle of mozzarella at the bottom of each dough cup. Add a spoonful of the diced rotisserie chicken, then drizzle a generous dollop of your homemade alfredo sauce on top. Break up the crispy bacon into pieces and add those next. Finish with another generous layer of mozzarella on top to seal in all those flavors.
05 -
Pop the muffin pan into your preheated oven and bake for 10-14 minutes, rotating the pan halfway through cooking. You're looking for the puffs to turn a beautiful golden brown color with the cheese melted and bubbly.
06 -
When the puffs come out of the oven, quickly reheat your reserved garlic parmesan butter mixture if it's solidified, then brush it generously over the tops of the hot puffs. The butter will melt into all the nooks and crannies, adding incredible flavor. Serve these little beauties warm with extra alfredo sauce on the side for dipping.
# Notes:
01 -
You can make the alfredo sauce up to 3 days ahead and store it in the fridge - no need to reheat before assembling the puffs.
02 -
Remember to mince extra garlic at the beginning for both the alfredo sauce and the butter topping to save time.
03 -
If using Pillsbury thin pizza crust, reduce your oven temperature to 400°F for the best results.