Chicken Alfredo Pizza Puffs
Picture this, garlic butter crust stuffed with juicy chicken, thick, creamy Alfredo sauce and enough cheese to satisfy all your cravings. These chicken Alfredo pizza puffs are out of this world. Guaranteed to hit that spot every single time.
Equipment
- muffin tin
Ingredients
- 14 oz pizza dough I used jus rol
- 2 cups chicken chopped I used rotisserie chicken
- 2 cups mozzarella cheese grated
- Olive oil
Alfredo Sauce
- 1 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- 3 tbsp butter unsalted
- 1 tsp olive oil
- 1 tsp garlic grated
- 1/2 tsp salt
- 1/4 tsp pepper
Garlic Butter
- 1/2 cup unsalted butter softened
- 2 tbsp parmesan cheese
- 1 tsp garlic grated
- 1 tsp parsley dried
- 1/4 tsp salt
Garnish
- 1/4 cup parmesan cheese grated
- 2 tbsp parsley dried
Instructions
Alfredo Sauce
- In a pot over medium heat add butter, olive oil and garlic. Allow to cook until the butter starts to bubble.
- Add heavy cream, season with salt and pepper.
- Whisk until the sauce thickens and is reduced.
- Remove from heat, mix in parmesan cheese and mozzarella cheese.
- Set aside to cool. As it cool it will continue to thicken and that’s what you want.
Garlic Butter
- In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.
Assemble
- Roll out the pizza dough and divide into 12 equal pieces.
- Add some garlic butter into each pocket of the muffin tin. Brush in to coat.
- Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
- Add some shredded mozzarella cheese to each pocket, followed by alfredo sauce, the chopped rotisserie chicken, more alfredo sauce and cover the tops with more mozzarella cheese.
- Sprinkle with oregano and drizzle with olive oil.
- Place in a preheated 425F oven and bake for 16-18 minutes. Until cooked through and golden brown.
- Brush each with garlic butter as soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
- Enjoy!