Bake-Off® Contest 46, 2013
Portland, Oregon

Feta and Kale Stuffed Breakfast Waffles

(1)
2 reviews.
Save and Share
  • prep time 25 min
  • total time 35 min
  • ingredients 7
  • servings 4
 

Ingredients

2
eggs
3
teaspoons Crisco® Pure Olive Oil
1
cup finely chopped kale
1/4
cup finely chopped onion
1/8
teaspoon ground nutmeg
1
can Pillsbury™ refrigerated crescent dinner rolls (8 ct)
1/2
cup crumbled feta cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. In small bowl, beat eggs with wire whisk until blended.
  • 2 In 10-inch skillet, heat 1 teaspoon of the olive oil over medium heat. Add eggs; cook until set, turning over once. Remove eggs from skillet to plate.
  • 3 Reduce heat to low. Heat remaining 2 teaspoons olive oil in same skillet. Add kale and onion; cook 3 to 5 minutes or until tender. Stir in nutmeg and 1/4 teaspoon pepper; mix well. Remove pan from heat.
  • 4 Unroll dough; separate into 4 rectangles. Press each into 7x4-inch rectangle, firmly pressing perforations to seal. Top one rectangle with half of the eggs, half of the kale mixture and half of the feta cheese to within 1/2-inch of edges. Top with second dough rectangle; firmly press edges to seal. Repeat with remaining dough rectangles and filling.
  • 5 Carefully place filled rectangle on center of waffle maker; close lid. Cook 4 to 5 minutes or until golden brown. Carefully remove from waffle maker; cover with foil to keep warm. Repeat with remaining filled rectangle. To serve, cut each waffle in half.
  • 1 Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. In small bowl, beat eggs with wire whisk until blended.
  • 2 In 10-inch skillet, heat 1 teaspoon of the olive oil over medium heat. Add eggs; cook until set, turning over once. Remove eggs from skillet to plate.
  • 3 Reduce heat to low. Heat remaining 2 teaspoons olive oil in same skillet. Add kale and onion; cook 3 to 5 minutes or until tender. Stir in nutmeg and 1/4 teaspoon pepper; mix well. Remove pan from heat.
  • 4 Unroll dough; separate into 4 rectangles. Press each into 7x4-inch rectangle, firmly pressing perforations to seal. Top one rectangle with half of the eggs, half of the kale mixture and half of the feta cheese to within 1/2-inch of edges. Top with second dough rectangle; firmly press edges to seal. Repeat with remaining dough rectangles and filling.
  • 5 Carefully place filled rectangle on center of waffle maker; close lid. Cook 4 to 5 minutes or until golden brown. Carefully remove from waffle maker; cover with foil to keep warm. Repeat with remaining filled rectangle. To serve, cut each waffle in half.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
640mg
640%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013