Chicken Alfredo Little Caesars Crazy Puffs (Print Version)
# Ingredients:
→ Pizza Puffs Base
01 -
1 can Pillsbury classic pizza crust (12.4 oz)
02 -
2 cups diced rotisserie chicken
03 -
8 strips crispy cooked bacon, crumbled
04 -
2 1/2 cups shredded mozzarella cheese
→ Homemade Alfredo Sauce
05 -
1 stick (8 tablespoons) butter
06 -
6 cloves garlic, minced
07 -
2 1/2 cups heavy cream
08 -
3/4 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 -
1/4 cup grated parmesan cheese
15 -
Red pepper flakes (optional)
# Instructions:
01 -
Melt a stick of butter in a skillet over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in the heavy cream while whisking to combine. Let the mixture simmer for about 5 minutes. Whisk in the grated parmesan cheese and continue simmering for 2-3 minutes until the sauce has thickened. Season with salt, pepper, and red pepper flakes to taste. Set aside.
02 -
Preheat your oven to 425°F (or 400°F if using thin crust). In a small microwave-safe bowl, melt 6 tablespoons of butter with the minced garlic. Brush some of this garlic butter mixture onto the bottom and sides of each cup in your muffin pan.
03 -
To the remaining melted garlic butter, add the grated parmesan cheese, minced parsley, and red pepper flakes if using. Stir to combine and set aside. You'll use this to brush on the puffs after baking.
04 -
Roll out the pizza dough to a 10×15-inch rectangle on a lightly floured surface. Using a round cutter or a glass, cut the dough into 12 equal circles. Press each dough circle into a muffin cup, working the dough up the sides to form a cup.
05 -
Start by placing a small amount of shredded mozzarella at the bottom of each dough cup. Add a spoonful of diced rotisserie chicken, followed by a dollop of the homemade alfredo sauce. Sprinkle some crumbled bacon pieces over the sauce. Finish with another generous layer of mozzarella cheese on top.
06 -
Place the muffin pan in the preheated oven and bake for 10-14 minutes, or until the edges of the dough are golden brown and the cheese is bubbly. Rotate the pan halfway through baking for even browning.
07 -
Remove the puffs from the oven and immediately brush the tops with the reserved garlic parmesan butter mixture. Allow to cool for 2-3 minutes before carefully removing from the muffin pan. Serve warm with extra alfredo sauce on the side for dipping.
# Notes:
01 -
For extra-crispy bacon, cook it in the oven on a sheet pan at 400°F for about 15-20 minutes before crumbling.
02 -
Make ahead tip: Prepare the alfredo sauce up to 2 days in advance and refrigerate until ready to use.
03 -
To easily remove the puffs, run a knife around the edges of each cup before lifting them out of the muffin pan.