Pizza Stuffed Waffles Packed with Gooey Mozzarella and Pepperoni (Print version)
Crisp pizza dough waffles filled with gooey mozzarella, pepperoni, and marinara for a fast pizza-night twist.
# Ingredients:
For the waffles
01 -
1 lb (450 g) pizza dough, homemade or refrigerated
02 -
2 tablespoons all-purpose flour, for rolling
03 -
Olive oil spray or 1 tablespoon olive oil, for the waffle iron
For the filling
04 -
1/3 cup (80 ml) marinara sauce, plus 3/4 cup (180 ml) warm sauce for dipping
05 -
8 oz (225 g) low-moisture mozzarella, sliced or shredded
06 -
3 oz (85 g) pepperoni slices
07 -
1/4 cup (25 g) grated parmesan cheese
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat a standard waffle iron to medium-high. Let the pizza dough rest at room temperature for about 20 minutes if it is cold.
02 -
Cut the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 5-inch round, keeping the edges slightly thicker than the center.
03 -
Spread about 1 tablespoon marinara sauce in the center of 4 dough rounds. Top each with mozzarella, pepperoni, parmesan, Italian seasoning, garlic powder, and black pepper, leaving a clean 1/2-inch border.
04 -
Place the remaining dough rounds on top. Pinch the edges tightly all the way around and press each stuffed round gently to flatten it slightly.
05 -
Lightly spray the waffle iron. Cook one stuffed round at a time until the dough is golden brown and crisp, about 4-5 minutes. Do not force the lid open early.
06 -
Transfer each waffle to a wire rack and let it rest for 1 minute before cutting. Serve hot with warm marinara sauce for dipping.
# Good to know:
01 -
Best eaten hot while the mozzarella is stretchy.
02 -
Let the waffle iron reheat for a minute between batches for better browning.
03 -
Use only a thin layer of sauce inside so the seams stay sealed.