1. In a mixing bowl, combine the cooked chicken, crumbled bacon, Alfredo sauce, and shredded mozzarella cheese. Stir until well incorporated, then season with salt and pepper to taste.

2. On a lightly floured surface, roll out the pizza dough to a thickness of about 1/4 inch. Cut the dough into squares, approximately 4 inches by 4 inches.

3. Place a generous spoonful of the chicken and bacon filling in the center of each dough square. Fold the dough over to create a pocket, then use a fork to crimp and seal the edges.

4. In a shallow dish, beat the eggs. In a separate dish, add the breadcrumbs. Dip each filled pocket first into the egg wash, then coat it thoroughly with the breadcrumbs.

5. In a large pot or deep fryer, heat the vegetable oil to 350°F. Carefully add the breaded pockets to the hot oil, frying in batches for 3-4 minutes per side until golden brown and crispy.

6. Remove the deep-fried pockets from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with extra Alfredo sauce for dipping.