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

Waffled Pizza Dippers

The whole family will love these pepperoni- and cheese-filled waffles--a new twist on pizza.

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  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 8
 

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® Crescent Recipe Creations® refrigerated seamless dough sheet
32
small slices pepperoni (about 2 1/2 oz)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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