Breakfast waffles are easy when you start with crescents! Stuff in your favorites like kale and scrambled eggs.
Bake-Off® Contest 46, 2013
Melinda McCamant
Portland, Oregon
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2
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eggs
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3
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teaspoons Crisco® Pure Olive Oil
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1
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cup finely chopped kale
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1/4
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cup finely chopped onion
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1/8
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teaspoon ground nutmeg
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1
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can Pillsbury™ refrigerated crescent dinner rolls (8 ct)
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1/2
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cup crumbled feta cheese (2 oz)
Steps
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1
Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. In small bowl, beat eggs with wire whisk until blended.
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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.
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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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 33%
-
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 35%
- Sodium
- 640mg
- 27%
- Total Carbohydrate
- 26g
- 9%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 7g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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