Step-by-Step Instructions
First, let’s get set up. Preheat your oven to 400°F (200°C) and line that baking sheet with parchment paper. Take your pizza dough out of the fridge and let it sit on the counter for about 20 minutes; this makes it much easier to roll out without springing back. In your large bowl, combine the shredded chicken, Alfredo sauce, mozzarella, crumbled bacon, and half of the Parmesan. Give it a good mix and season with a pinch of salt and pepper. I learned the hard way to taste this filling now—it should be highly seasoned, as the dough is fairly neutral.
Next, roll out your dough on a lightly floured surface into a large rectangle, about 12×16 inches. Don’t be afraid to really stretch it thin; a thicker dough means a doughier, less stuffed bomb. Using your sharp knife or pizza cutter, slice the dough into roughly 16 squares. Now, here’s the fun, slightly messy part: place a heaping tablespoon of the chicken mixture into the center of each square. I use my fingers to gather the corners of the dough and pinch them tightly together over the filling, then gently roll it into a ball in my hands, making sure there are no gaps. The first one might feel awkward, but you’ll get into a rhythm!
Place each seam-side down on your prepared baking sheet, giving them a little room to expand. In your small bowl, beat the egg with a splash of water. Use your pastry brush to gently coat the top of each dough ball with the egg wash—this is the secret to that gorgeous, golden-brown finish. Sprinkle the tops with the remaining Parmesan cheese. Bake for 18-22 minutes. Watch them closely near the end; you want them deeply golden and you might even see a little cheese bubbling out the side, which is a great sign. Let them cool for at least 5 minutes straight out of the oven. I burned my mouth once by being too eager; that molten Alfredo filling is hot!
Pro Tips for Best Results
Let the dough come to room temperature. I’ve rushed this step before, trying to roll out cold, tense dough, and it was a frustrating battle. Giving it that 20-minute rest makes it pliable and cooperative, preventing tears when you’re trying to wrap your filling. Another game-changer I discovered: don’t overstuff! It’s so tempting to pack in more of that delicious filling, but if you go over a heaping tablespoon, you risk the dough splitting open in the oven as everything expands, and you’ll lose precious cheese to the pan.
The egg wash is not just for looks. My first test batch, I skipped it, thinking the Parmesan sprinkle would be enough. The bombs baked up pale and a bit dull. The egg wash provides a subtle sheen and helps the Parmesan adhere, creating a more professional, appetizing finish. Also, when you pinch the dough, really seal it well. Take an extra second to twist and pinch the gathered seams. I press the sealed ball lightly on the counter to create a flat bottom, which helps them sit nicely and reduces the chance of a blowout.
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