Alfredo Chicken Pizza Puffs (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 can (12.4 oz) Pillsbury classic pizza crust
02 -
2 cups rotisserie chicken, diced
03 -
8 strips bacon, cooked crispy
04 -
2.5 cups shredded mozzarella cheese
→ Alfredo Sauce
05 -
1 stick (8 tablespoons) butter
06 -
6 cloves garlic, minced
07 -
2.5 cups heavy cream
08 -
¾ cup grated parmesan cheese
09 -
1-2 teaspoons red pepper flakes
10 -
Salt and pepper to taste
→ Garlic Parmesan Butter
11 -
6 tablespoons butter
12 -
3 cloves garlic, minced
13 -
2 tablespoons fresh parsley, minced
14 -
¼ cup grated parmesan
15 -
Red pepper flakes, optional
# Instructions:
01 -
Melt 1 stick butter in skillet over medium-low heat. Add garlic and sauté 1 minute until fragrant. Slowly whisk in cream. Simmer 5 minutes, then add parmesan, whisking until melted. Simmer 2-3 minutes until thickened. Season with salt, pepper and red pepper flakes.
02 -
Preheat oven to 425°F (400°F for thin crust). Combine 6 tablespoons butter and 3 cloves minced garlic in small bowl, microwave until partially melted. Brush into muffin pan cups. Add parmesan, parsley and red pepper flakes to remaining butter.
03 -
Roll pizza dough into 10x15 inch rectangle. Cut into 12 equal circles (use a glass as guide). Press dough into each muffin cup, working it up the sides.
04 -
Layer each cup with thin layer of cheese at bottom, then chicken, alfredo sauce, bacon pieces, and top with generous amount of mozzarella cheese.
05 -
Bake for 10-14 minutes, rotating pan halfway through. Reheat remaining garlic parmesan butter and brush over tops when done. Serve with extra alfredo sauce.
# Notes:
01 -
Alfredo sauce can be made 3 days ahead and refrigerated
02 -
Adjust oven temperature to 400°F if using thin pizza crust
03 -
Prepare enough minced garlic for both sauce and butter topping