Pizza Waffles: Crispy Stuffed Waffle Iron Recipe

Pizza waffles are exactly what they sound like: pizza fillings sealed inside dough and pressed in a hot waffle iron. You get crisp ridges on the outside, melted cheese and pepperoni in the middle, and no oven involved.

The whole thing runs on 14 ounces of pizza dough, 4 tablespoons of marinara, 1 cup of shredded mozzarella and 12 slices of pepperoni. That makes 4 waffles, which is 4 servings if you're feeding people who aren't ravenous.

The one rule that matters is restraint with the sauce. Too much and the dough turns soggy from the inside while the cheese pushes out the sides. A single tablespoon per waffle is the number to remember.

Step-by-Step Instructions

1. Cut and Flatten the Dough

Divide the dough into 8 pieces of the same size. Press each one into a flat round about 4 inches across. You want 8 rounds because every waffle uses two.

2. Heat and Grease the Iron

Get your waffle iron hot and coat both plates with a little oil or nonstick spray. Do this before the dough goes anywhere near it.

3. Fill Four Rounds

Lay 4 dough rounds on the hot iron. On each one, spread 1 tablespoon of marinara, scatter 1/4 cup (25 g) of mozzarella and add 3 pepperoni slices. Keep the filling in the middle and leave a bare border around the edge.

4. Cap and Seal

Set the remaining 4 rounds on top. Pinch the edges together all the way around so nothing escapes. A tight seal is what keeps the cheese where it belongs.

5. Cook Until Golden

Close the iron and cook for 3 to 5 minutes, until the outside is golden brown and firm to the touch. Open it carefully the first time in case anything bubbled out.

6. Serve Hot

Lift the waffles out with a fork or spatula and serve them right away, whole or cut into wedges for dipping.

Tips & Tricks

• Pat the pepperoni dry with a paper towel if it looks oily. Less grease means a cleaner waffle iron.
• Keep the sauce to 1 tablespoon per waffle. That's the difference between a sealed pocket and a mess.
• Press the seams firmly with your fingers or a fork before the dough goes in the iron.
• Let the waffles rest on a rack for a minute before you bite in. The cheese is molten straight out of the iron.

Variations

• Swap the pepperoni for cooked crumbled sausage or sliced cooked mushrooms. Both are already cooked, so the timing stays the same.
• Add a pinch of dried oregano or garlic powder to the cheese before sealing.
• Use a light spread of pesto instead of marinara, but keep it to the same 1 tablespoon.

How to Store Pizza Waffles

Frequently Asked Questions

Pizza Waffles: Crispy Stuffed Waffle Iron Recipe

Pizza waffles turn store-bought dough, marinara, mozzarella and pepperoni into crispy stuffed pockets in a hot waffle iron. Ready in about 30 minutes.

15 minPrep time15 minCook time30 minTotal4Servings

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Ingredients

• 14 oz pizza dough (1 tube, or homemade pizza dough)
• 4 tablespoons marinara sauce
• 1 cup shredded mozzarella cheese
• 12 slices pepperoni

Instructions

1. 1Cut and Flatten the Dough — Divide the dough into 8 pieces of the same size. Press each one into a flat round about 4 inches across. You want 8 rounds because every waffle uses two.
2. 2Heat and Grease the Iron — Get your waffle iron hot and coat both plates with a little oil or nonstick spray. Do this before the dough goes anywhere near it.
3. 3Fill Four Rounds — Lay 4 dough rounds on the hot iron. On each one, spread 1 tablespoon of marinara, scatter 1/4 cup (25 g) of mozzarella and add 3 pepperoni slices. Keep the filling in the middle and leave a bare border around the edge.
4. 4Cap and Seal — Set the remaining 4 rounds on top. Pinch the edges together all the way around so nothing escapes. A tight seal is what keeps the cheese where it belongs.
5. 5Cook Until Golden — Close the iron and cook for 3 to 5 minutes, until the outside is golden brown and firm to the touch. Open it carefully the first time in case anything bubbled out.
6. 6Serve Hot — Lift the waffles out with a fork or spatula and serve them right away, whole or cut into wedges for dipping.

Cook's note: Serve these hot, because the cheese firms up fast as they cool. If you're cooking for a crowd, keep finished waffles on a rack in a 200°F oven while you press the rest.

Servings: 4

Cuisine: American

Course: Main Course

RecipesCooker15 minutes15 minutes30 minutes