Alfredo Chicken Puffs (Print Version)
# Ingredients:
→ Pizza Puffs Base
01 -
1 12.4-oz can of Pillsbury pizza crust (classic version)
02 -
2 cups of rotisserie chicken, chopped small
03 -
8 slices of bacon, cooked crisp and broken into bits
04 -
2 1/2 cups of mozzarella, shredded
→ Homemade Alfredo Sauce
05 -
8 tablespoons (1 stick) of butter
06 -
6 garlic cloves, finely chopped
07 -
2 1/2 cups of rich heavy cream
08 -
3/4 cup parmesan, grated
09 -
1-2 teaspoons red pepper flakes
10 -
Season with salt and pepper as needed
→ Garlic Parmesan Butter
11 -
6 tablespoons unsalted butter
12 -
3 garlic cloves, minced
13 -
2 tablespoons parsley, fresh and finely chopped
14 -
1/4 cup parmesan cheese, grated
15 -
A pinch of red pepper flakes, optional
# Instructions:
01 -
In a pan over medium-low heat, melt your butter. Toss in the minced garlic and stir for roughly a minute until it smells amazing and is just turning golden. Stir in the heavy cream slowly while whisking to mix everything well. Let it simmer lightly for 5 minutes. Add in the parmesan cheese and keep whisking while simmering for another 2-3 minutes till the sauce becomes thicker. Adjust the flavor by adding salt, pepper, and red pepper flakes, then set it aside.
02 -
Turn your oven on to 425°F (reduce to 400°F if you're using thin crust). Melt 6 tablespoons of butter in a microwave-safe bowl, then stir in minced garlic. Grab a pastry brush and use some of this garlic butter to coat each cup of your muffin pan, including the edges.
03 -
Mix the leftover garlic butter with the chopped parsley, grated parmesan, and a pinch of red pepper flakes (if you're feeling spicy). Keep it handy to spread on the baked puffs later.
04 -
Take your pizza dough and roll it into a 10×15 rectangle on a floured surface. Cut out 12 circles using a glass or cutter about 3.5-4 inches across. Gently press each dough circle into the muffin pan cups, shaping it into a little crust cup.
05 -
Start with a sprinkle of mozzarella at the bottom of every dough cup. Add some of the diced chicken next. Pour in a dollop of alfredo sauce and top it with a bit of bacon. Finish each with another handful of mozzarella.
06 -
Slide the muffin pan into your hot oven and bake for 10-14 minutes, until the edges turn a golden brown and the cheese melts and bubbles. Turn the pan halfway through to get an even bake.
07 -
Once out of the oven, brush the tops immediately with the prepared garlic parmesan butter. Let them cool for a couple of minutes so they're easier to remove from the pan. Serve these up warm with extra alfredo sauce on the side.
# Notes:
01 -
For perfectly crispy bacon, bake it on a sheet pan in the oven at 400°F for 15-20 minutes before chopping.
02 -
Want to plan ahead? You can make the alfredo sauce up to 2 days early and store it in the fridge until needed.
03 -
To make the puffs easier to remove, gently run a knife around each muffin cup before lifting them out.