Pizza Stuffed Waffles with Pepperoni and Cheese (Print version)
Crispy pizza dough waffles stuffed with pepperoni, marinara, mozzarella, and a buttery garlic finish.
# Ingredients:
For the stuffed waffles
01 -
1 lb (450 g) refrigerated pizza dough, at room temperature
02 -
1/2 cup (120 ml) pizza sauce, plus more for dipping
03 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
04 -
32 slices pepperoni
05 -
1/4 cup (25 g) grated parmesan cheese
06 -
1 teaspoon Italian seasoning
07 -
Olive oil spray, for the waffle iron
For finishing
08 -
2 tablespoons unsalted butter, melted
09 -
1 small garlic clove, finely grated or minced
10 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Heat a waffle iron to medium-high. Lightly coat both plates with olive oil spray once hot.
02 -
Divide the pizza dough into 8 equal pieces. Stretch each piece into a thin 5-inch round, keeping a small border for sealing.
03 -
Top 4 dough rounds with 1 tablespoon pizza sauce each, then add mozzarella, pepperoni, parmesan, and Italian seasoning. Keep the filling away from the edges.
04 -
Place the remaining dough rounds over the filling. Pinch the edges tightly and press gently to remove large air pockets.
05 -
Place one stuffed round in the waffle iron. Close gently and cook for 4-6 minutes, until golden brown, crisp, and cooked through. Repeat with the remaining waffles.
06 -
Stir the melted butter with garlic and brush it over the hot waffles. Sprinkle with parsley if using, rest for 2 minutes, then serve with warm pizza sauce.
# Good to know:
01 -
Let refrigerated dough sit at room temperature for 20 minutes so it stretches without snapping back.
02 -
Use a moderate amount of sauce inside and serve extra sauce on the side.
03 -
Rest cooked waffles on a wire rack to keep the bottoms crisp.