Feta and Kale Stuffed Breakfast Waffles

  • 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)
  • 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.
  • 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.
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