Bake-Off® Contest 46, 2013
Melinda McCamant
Portland, Oregon

Feta and Kale Stuffed Breakfast Waffles

Breakfast waffles are easy when you start with crescents! Stuff in your favorites like kale and scrambled eggs.

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  • 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)

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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

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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
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