Alfredo Chicken Pizza Puffs (Print Version)
Golden brown pizza puffs stuffed with homemade garlic alfredo sauce, rotisserie chicken, and crispy bacon, then topped with melty mozzarella and brushed with garlic parmesan butter.
# 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