Little Caesars Crazy Puffs (Print Format)
Soft pizza bites stuffed with garlic cream sauce, shredded chicken, crispy bacon, and gooey cheese, brushed with buttery garlic parmesan.
# Ingredients:
→ Base Layer
01 -
1 tube (12.4 oz) Pillsbury pizza crust dough
02 -
2 cups diced rotisserie chicken
03 -
8 crisp bacon slices, crumbled
04 -
2 1/2 cups grated mozzarella
→ Creamy Alfredo Sauce
05 -
1 stick of butter (8 tablespoons)
06 -
6 diced garlic cloves
07 -
2 1/2 cups thick cream
08 -
3/4 cup parmesan, finely grated
09 -
1-2 tsps crushed red pepper flakes
10 -
Season with salt and black pepper (to your preference)
→ Parmesan Garlic Spread
11 -
6 tablespoons softened butter
12 -
3 cloves garlic, chopped up
13 -
2 tablespoons minced fresh parsley
14 -
1/4 cup finely shaved parmesan
15 -
A sprinkle of red pepper flakes (optional)
# Steps:
01 -
In a skillet over medium heat, let the butter melt. Stir in garlic, letting it cook just until it smells amazing. Whisk in the cream slowly and let it bubble gently for around 5 minutes. Stir in parmesan until it's melted and smooth. Let it cook another 2 minutes to thicken. Add salt, pepper, and spice to taste.
02 -
Set the oven to 425°F (or 400°F for thin dough). Mix 6 tablespoons butter with 3 chopped garlic cloves in a microwave-proof bowl. Heat until it's soft and partially melted. Use a brush to coat your muffin tray cups. Add parsley, parmesan, and maybe some red pepper flakes to the leftover butter.
03 -
Roll out the pizza dough into a 10 by 15-inch rectangle. Using a glass as a guide, cut it into a dozen circles. Press each one gently into a muffin tin, making sure it lines the sides well.
04 -
Start layering by sprinkling a little cheese at the bottom of each cup, then add chicken and spoon some alfredo sauce over. Add bacon bits and finish with a thick layer of mozzarella on top.
05 -
Pop the tray into the oven for 10 to 14 minutes. Turn the pan halfway to cook evenly. When done, warm up your leftover parmesan garlic butter and brush it over the tops. Serve with extra alfredo on the side.
# Tips:
01 -
Alfredo sauce keeps well in the fridge for up to 3 days.
02 -
Lower the oven temp to 400°F for thinner pizza crusts.
03 -
Chop enough garlic ahead of time for both the sauce and butter.