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Waffled Pizza Dippers

(33)
  0 reviews
  • 20 min prep time
  • 20 min total time
  • 7 ingredients
  • 8 servings
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The whole family will love these pepperoni- and cheese-filled waffles--a new twist on pizza.

Bake-Off® Contest 41, 2004
Patty Knighton
San Diego, California

Ingredients

1 3/4
cups shredded mozzarella cheese (7 oz)
1/4
cup shredded Parmesan cheese (1 oz)
1/2
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1
jar (14 oz) pizza sauce
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
32
small slices pepperoni (about 2 1/2 oz)

Steps

  • 1 Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting. In medium bowl, mix both cheeses, basil and oregano; set aside. In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.
  • 2 If using crescent rolls: Unroll both cans of dough onto work surface. Separate each crosswise, making 4 (7x6-inch) rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each rectangle crosswise making a total of 4 (7x6-inch) rectangles.
  • 3 Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place 16 slices of pepperoni evenly over cheese mixture. Top with another dough rectangle; close waffle maker.
  • 4 Bake 2 to 3 minutes or until sandwich is golden brown. With pancake turner, remove from waffle maker; place on cutting board. Cool 30 seconds before cutting. Cut into 4 square sandwiches or 8 triangular snacks. Repeat with remaining dough, cheese mixture and pepperoni. Serve warm with pizza sauce for dipping.
  • 1 Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting. In medium bowl, mix both cheeses, basil and oregano; set aside. In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.
  • 2 If using crescent rolls: Unroll both cans of dough onto work surface. Separate each crosswise, making 4 (7x6-inch) rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each rectangle crosswise making a total of 4 (7x6-inch) rectangles.
  • 3 Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place 16 slices of pepperoni evenly over cheese mixture. Top with another dough rectangle; close waffle maker.
  • 4 Bake 2 to 3 minutes or until sandwich is golden brown. With pancake turner, remove from waffle maker; place on cutting board. Cool 30 seconds before cutting. Cut into 4 square sandwiches or 8 triangular snacks. Repeat with remaining dough, cheese mixture and pepperoni. Serve warm with pizza sauce for dipping.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
9g
47%
Trans Fat
3g
3%
Cholesterol
25mg
9%
Sodium
880mg
37%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
5%
Sugars
7g
7%
Protein
14g
14%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 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; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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