Chicken Alfredo Little Caesars Crazy Puffs
Delicious golden, flaky pastry puffs filled with a creamy blend of chicken, Alfredo sauce, and melted cheese, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup Alfredo sauce Store-bought or homemade.
- 1 cup shredded mozzarella cheese Provides a gooey texture.
- 1/2 cup grated Parmesan cheese Adds sharpness to the flavor.
- 1 teaspoon garlic powder Adjust to taste.
- 1 teaspoon Italian seasoning Adds warmth and aroma.
- 1 package puff pastry sheets Typically 2 sheets, thawed.
- 1 large egg For egg wash.
- to taste salt and pepper Essential for seasoning.
- as needed cooking spray or parchment paper For lining the baking sheet.
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8 inch thick. Cut into squares or circles, about 4 inches in diameter.
- Place a generous tablespoon of the filling in the center of each pastry piece. Be careful not to overfill.
- Fold the pastry over the filling to create a triangle or half-moon shape. Press edges to seal, crimping with a fork if desired.
- Line a baking sheet with parchment paper or spray with cooking spray. Arrange the filled puffs on the sheet.
- Whisk the egg and brush it over the tops of each puff.
- Bake for 15-20 minutes until golden brown and puffed up.
- Allow to cool for a few minutes before serving.
Notes
These puffs can be made ahead of time and stored in the refrigerator or frozen for later use.