Feta and Kale Stuffed Breakfast Waffles

  2 reviews
  • 25 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings


teaspoons Crisco® Pure Olive Oil
cup finely chopped kale
cup finely chopped onion
teaspoon ground nutmeg
can Pillsbury™ refrigerated crescent dinner rolls (8 ct)
cup crumbled feta cheese (2 oz)


  1. 1 Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. In small bowl, beat eggs with wire whisk until blended.
  2. 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. 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. 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. 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

Recipe Step Photos

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