Chicken Alfredo Stuffed Garlic Knots

• 1 lb pizza dough, store-bought
• 1 cup cooked shredded chicken
• 1/2 cup Alfredo sauce, store-bought or homemade
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Combine shredded chicken, Alfredo sauce, and mozzarella cheese in a bowl.
3. 3 Divide pizza dough into 12 equal portions and roll into balls.
4. 4 Flatten each ball, add a spoonful of chicken mixture, and seal into a knot.
5. 5 Place knots on a parchment-lined baking sheet.
6. 6 Bake for 12-15 minutes until golden brown.
7. 7 While baking, mix melted butter with parsley, oregano, garlic powder, and onion powder.
8. 8 Brush knots with the garlic butter immediately after removing from the oven.
9. 9 Sprinkle with Parmesan cheese and let rest for 5 minutes before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add spinach to the filling for a green twist.
• Substitute chicken with shrimp for a seafood version.

Substitutions

• Use ricotta cheese instead of Alfredo sauce for a lighter option.
• Substitute pizza dough with crescent roll dough for a quicker alternative.

Pairings

• Marinara sauce for dipping
• Garlic bread
• Side Caesar salad

Nutrition

Tips

• For extra flavor, let the knots rest for 10 minutes after baking.
• If making ahead, bake knots and reheat in a 350°F oven for 5 minutes.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freeze unbaked knots for up to 3 months. Bake from frozen, adding 5 extra minutes to cook time. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with extra Alfredo sauce for dipping.
• Pair with a fresh Caesar salad for a complete meal.

FAQ