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There is nothing quite like a tender golden Crazy Puff oozing with garlicky alfredo sauce smoky bacon and chunks of rotisserie chicken all wrapped up in pillowy pizza dough. I started making these as a copycat of the pizzeria classic after my kids begged for them one weekend and now they are requested at every game day and sleepover. These puffs are quick to pull together and even better when dunked in extra alfredo or marinara.
My first batch disappeared so fast I barely got to taste one and I always stash a few for myself before they even hit the table.
Ingredients
- Rotisserie chicken: Choose a juicy well seasoned bird for the best flavor shred or dice for maximum bite
- Bacon: Crisp cooked bacon packs in saltiness and a smoky aroma chop it fine for even distribution
- Alfredo sauce: Homemade with butter garlic cream and parmesan beats any jarred variety and soaks the dough with flavor
- Premade pizza crust: Pillsbury or any brand makes these so quick to assemble aim for a pliable fresh sheet
- Mozzarella: Freshly shredded melts better and creates beautiful cheese pulls but bagged works in a pinch
- Butter: Go for real unsalted butter for making both the alfredo and garlic brush
- Garlic: Fresh minced cloves deliver stronger taste than jarred or powder for both your sauce and the topping
- Parmesan: Only real parmesan to stir into your sauce and finish the puffs off with a savory edge
- Fresh parsley: Optional but brightens up the flavor and appearance chop very fine
- Red pepper flakes: These add a gentle kick without overpowering the garlicky richness
Step-by-Step Instructions
- Prepare the Alfredo Sauce:
- Melt butter in a large skillet over medium heat and add fresh minced garlic Stir gently for about two minutes until fragrant but not browned Pour in heavy cream whisking to incorporate Shred in parmesan and keep stirring until thickened to a silky sauce This should take about five to seven minutes Remove from the heat and let cool slightly
- Make Garlic Butter:
- Melt more butter together with minced garlic Add fine chopped parsley red pepper flakes and grated parmesan Set aside for brushing
- Prep the Muffin Pan:
- Generously brush your muffin tin cups with a layer of garlic butter getting up the sides This keeps the puffs from sticking and infuses them with extra flavor
- Shape the Dough:
- Roll out your pizza dough to an even thickness about one quarter inch Using a round cutter or a glass top cut twelve circles Press each circle neatly into the muffin tin cups pressing gently up the sides for a basket shape
- Assemble the Puffs:
- Into each dough cup sprinkle chopped bacon and rotisserie chicken Spoon a tablespoon of alfredo sauce over the top Finish with a generous pinch of shredded mozzarella
- Bake to Golden:
- Place the tray into a 400 degree oven Bake for ten to fourteen minutes until the tops are deeply golden and you see bubbling cheese Check one puff by lifting it to be sure the dough at the bottom is cooked through not soggy
- Finish and Serve:
- As soon as the puffs come out brush their tops with more of the garlic parmesan butter Let cool for five to ten minutes before serving with extra warm alfredo sauce or marinara for dipping
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These Crazy Puffs are a family obsession and my youngest always fights for any with the cheesiest tops. The homemade alfredo is worth the extra few minutes and honestly makes this recipe shine.
Storage tips
Keep leftovers in an airtight container in the fridge for up to three days. For best texture reheat in a toaster oven or oven at 350 degrees so the dough stays crisp. You can also freeze the cooled puffs on a baking sheet then store them in a freezer bag for up to two months. Reheat directly from frozen at 350 degrees until sizzling.
Ingredient substitutions
No rotisserie chicken Just about any leftover cooked chicken works or even turkey. Vegetarian swap diced sautéed mushrooms or roasted veggies for chicken and bacon. If you skip bacon add a smidgen more salt to the filling. Can’t do dairy Try a plant-based cream and parmesan substitute and vegan butter in both the filling and topping.
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Serving suggestions
These taste incredible as a hearty snack main dish or party app. Serve them with extra warm alfredo or classic marinara for dipping or as a fun side with a big Caesar salad. For brunch try them sprinkled with chopped chives and extra bacon bits.
Cultural or historical context
Little Caesars made these puffy pizza bites famous as a limited time menu special and fans begged for a copycat. The handheld pizza concept goes way back with Italian calzones and stromboli but these blend classic American comfort and pizzeria treats in one irresistible bite.
Common Recipe Questions
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful, but any cooked, diced boneless chicken will work well.
- → Can I use store-bought alfredo sauce?
Homemade sauce gives better flavor and creaminess, but store-bought can be substituted for convenience.
- → How can I ensure the bottoms are fully cooked?
Check by lifting a puff to make sure the crust underneath is golden and not doughy before removing from oven.
- → What dipping sauces pair well?
Warm leftover alfredo or marinara sauce are delicious for dipping these puffs and add extra flavor.
- → Can I make these ahead?
Bake and refrigerate; reheat in the oven for best texture. Wait to brush with garlic butter until serving.