Chicken Alfredo Crazy Puffs (Printer-Friendly Version)
Handheld puffs stuffed with garlicky alfredo, chicken, bacon, and cheese—perfect for dipping and sharing.
# Required Ingredients:
→ Alfredo Sauce
01 -
30 grams unsalted butter
02 -
2 cloves garlic, finely minced
03 -
250 millilitres heavy cream
04 -
50 grams finely grated parmesan cheese
05 -
1 gram salt
06 -
1 gram freshly ground black pepper
→ Garlic Parmesan Butter Sauce
07 -
40 grams unsalted butter, melted
08 -
2 cloves garlic, finely grated
09 -
10 grams parmesan cheese, finely grated
10 -
3 grams fresh parsley, finely chopped
11 -
1 gram red pepper flakes
→ Filling and Assembly
12 -
1 sheet (about 280 grams) ready-made pizza dough
13 -
175 grams cooked rotisserie chicken, diced
14 -
60 grams cooked bacon, chopped
15 -
150 grams mozzarella cheese, freshly shredded
# Step-by-Step Instructions:
01 -
Melt unsalted butter in a medium skillet over medium heat. Add minced garlic and sauté until fragrant but not coloured. Stir in heavy cream and bring to a gentle simmer. Add grated parmesan cheese, salt, and black pepper. Cook, whisking constantly, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside.
02 -
In a small bowl, combine melted butter, grated garlic, finely grated parmesan, chopped parsley, and red pepper flakes. Stir until evenly blended.
03 -
Brush the cups of a standard 12-cup muffin tin generously with some of the garlic parmesan butter, ensuring coverage up the sides.
04 -
On a lightly floured surface, unroll the pizza dough. Using an 8-cm round cutter or wide glass, cut 12 equal rounds. Press one round into each prepared muffin cup, gently smoothing to fit.
05 -
Distribute diced rotisserie chicken and chopped bacon evenly among the dough-lined cups. Spoon about one tablespoon of alfredo sauce into each cup, then top with a generous portion of shredded mozzarella cheese.
06 -
Preheat the oven to 200°C. Bake the filled muffin tin on the middle rack for 12 to 14 minutes, or until the puffs are golden brown and cheese is bubbling.
07 -
Remove the tin from the oven. Immediately brush each puff with remaining garlic parmesan butter sauce. Let puffs cool for 3 minutes, then use a palette knife to gently lift each puff from the tin. Serve warm, optionally with extra alfredo sauce for dipping.
# Handy Cooking Tips:
01 -
Check the bottom of one puff to ensure the crust is thoroughly baked; if needed, bake for an additional minute.
02 -
For maximum flavour, use freshly shredded mozzarella and parmesan.
03 -
Pizza puffs are best enjoyed fresh but can be reheated in a moderate oven until warmed through.