Loaded Bacon Chicken Alfredo Stuffed Breadstick Bombs Tips, FAQ & printable recipe

Tips for success

To achieve an even more golden crust, you can brush the dough with a beaten egg wash before baking, though the garlic butter provided in this recipe is sufficient for flavor and color. If you want to add a bit of heat, consider adding a dash of red pepper flakes into the chicken and alfredo mixture before you begin filling the dough balls.

For a variety of textures, try sprinkling a little bit of parmesan cheese on top of the rolls during the final two minutes of baking. This creates a salty, crispy cheese crust that complements the soft interior perfectly.

Always use fresh parsley for the final garnish, as the dried version does not provide the same vibrant color or fresh, herbaceous flavor that cuts through the richness of the alfredo sauce.

Variations

• Spicy Buffalo Chicken: Swap the alfredo sauce for a mixture of buffalo sauce and cream cheese. Add a sprinkle of blue cheese crumbles on top after baking instead of extra mozzarella for a tangy, spicy twist.
• Spinach and Artichoke: Replace the chicken with chopped cooked spinach and canned artichoke hearts. Mix with cream cheese and mozzarella for a vegetarian version that is just as rich and satisfying.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze unbaked, assembled rolls on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-8 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 10 minutes until warmed through and the crust is crisp again.

Store any leftovers in an airtight container to maintain their texture. They can be kept in the refrigerator for up to three days. For the best quality, avoid storing them in a way that allows the dough to become soggy from the filling.

If you have a large amount, consider keeping the cooked rolls and any remaining toppings in separate containers and combining them only when you are ready to reheat and serve.

You can prepare the chicken alfredo filling up to 24 hours in advance and keep it refrigerated in a sealed container. However, do not assemble the breadstick bombs until you are ready to bake them, as the dough will absorb moisture from the filling and become difficult to work with if left for too long.

If you must assemble them ahead of time, keep the unbaked rolls in the refrigerator and add an extra two minutes to the total baking time.

Serving ideas

These breadstick bombs are best served warm, shortly after they come out of the oven. Arrange them on a large platter with a side of extra warmed alfredo sauce or marinara for dipping.

The combination of the garlic-buttered crust and the creamy, savory center makes them a substantial snack that pairs well with a crisp green salad or roasted vegetables if you are serving them as part of a larger meal.

When serving to a group, place the baking dish directly on the table, allowing guests to pull the rolls apart. The presentation of the melted cheese and bacon on top will naturally draw people in. Provide small napkins, as the cheesy filling can be quite gooey when served fresh, and ensure that everyone has a plate to catch any stray bits of bacon or parsley that may fall while eating.

Frequently asked questions

Recipe card

Loaded Bacon Chicken Alfredo Stuffed Breadstick Bombs

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 8

Ingredients

• 1 can refrigerated pizza dough
• 1 cup cooked chicken breast, shredded
• 1/2 cup alfredo sauce
• 1 cup mozzarella cheese, shredded
• 6 slices bacon, cooked and crumbled
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped

Instructions

1. In a medium mixing bowl, combine the shredded cooked chicken, alfredo sauce, half of the shredded mozzarella, and half of the crumbled bacon. Stir the mixture until well combined and creamy.
2. Preheat your oven to 375°F (190°C). Divide the pizza dough into eight equal portions and flatten each into a small circle. Place a generous spoonful of the chicken alfredo filling into the center of each circle. Fold the edges of the dough over the filling and pinch them tightly to seal, forming a ball.
3. Place the sealed dough balls into a greased baking dish. Whisk together the melted butter and garlic powder, then brush the mixture generously over the tops of the rolls. Bake for 18-20 minutes until golden brown. Ensure the chicken temperature reaches 165°F (74°C). Remove from the oven, sprinkle with the remaining cheese, bacon, and fresh parsley, and let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

32 g

Fat

15 g

Fiber

1.5 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.