Chicken Alfredo Little Caesar's Crazy Puffs
Little Caesars Pizza Puffs are stuffed with a garlicky homemade alfredo sauce, diced rotisserie chicken and smoky bacon pieces. Then piled high with mozzarella cheese, baked until golden brown and bubbly and brushed with garlic parmesan butter.
Servings: 12 Pizza Puffs
Ingredients
- 1 can Pillsbury classic pizza crust 12.4 oz can
- 2 cups rotisserie chicken, diced
- 8 strips bacon, cooked crispy
- 2.5 cups shredded mozzarella cheese
Alfredo Sauce
- 1 stick (8 tbsp) butter
- 6 cloves garlic, minced
- 2.5 cups heavy cream
- 3/4 cup grated parmesan cheese
- 1-2 tsp red pepper flakes
- salt and pepper to taste
Garlic Parmesan Butter
- 6 tablespoons butter
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, minced
- 1/4 cup grated parmesan
- red pepper flakes optional
Instructions
Alfredo Sauce
- In a skillet over medium low, melt 1 stick butter, then add in the garlic and saute about 1 minute until fragrant. Pour in the cream slowly whisking to combine with the butter. Allow the cream to simmer about 5 minutes.
- To the cream, add in the parmesan, whisking until it melts and incorporates. Allow to simmer about 2-3 minutes until it thickens. Taste and adjust salt, pepper and red pepper flakes as needed.
Pizza Puffs
- Preheat oven to 425 degrees (400 degrees if using thin crust)
- In a small bowl combine 6 tablespoons butter and 3 cloves minced garlic. Heat together in the microwave until partially melted.
- Brush garlic butter into the bottom and sides of the muffin pan cups ensuring each cavity is well greased. To the leftover garlic butter, add the remaining ingredients: parmesan, parsley and red pepper flakes.
- Roll out the dough to approximately 10x15 rectangle, cut into 12 equal sized circles (use the lid of a glass for this). Press the dough into each muffin cup, working it up the sides.
- Start with a thin layer of cheese at the bottom (to prevent sogginess), then a spoonful of diced chicken, a hefty dollop of sauce and a spoonful of bacon pieces.
- Finish off each pizza puff with a rooftop of mozzarella cheese. Use a large handful to cover the tops of each cup.
- Bake in preheated oven for 10-14 minutes, turning the pan halfway through.
- Reheat the leftover garlic parmesan butter in the microwave until it's partially melted and use a basting brush to coat the tops of each pizza puff with butter topping. Serve with warm leftover alfredo sauce.
Notes
The alfredo sauce can be made ahead and stored in an airtight container in the fridge for up to 3 days before using. No rewarming is needed, just add to the pizza puffs as instructed before baking.
Note that garlic is used in the alfredo sauce and the butter topping, so keep that in mind when you're mincing that you mince enough for both items.
If you're using Pillsbury thin pizza crust, adjust cook temp to 400 degrees.