Pizza Waffles: A Kid Favorite

  1. Lisa says:

    Sounds great. Have you ever used the Pillsbury refrigerated pizza dough? (I’m guessing it is not as soft and puffy as the crescent roll dough, so might not be as tasty.) The reason I ask is because I have a pizza maker whose inner four sections are hearts instead of squares, so the entire surface is more round and I thought the kind designated “pizza” dough might be easier to stretch over it.

  2. Lisa says:

    A homemade pizza combination our family loved when I was a child [made on flattened canned biscuit dough, so you know that was a long time ago] was cooked “breakfast sausage” crumbles (rather than Italian sausage), diced onion, well-drained canned pineapple tidbits. and shredded cheddar cheese — and, like your recipe, any tomato-based sauce [at the time, ours was canned tomato sauce + Italian herbs], but not as much sauce as one would probably use with pepperoni. We’d have them for supper, but now that “what can be for breakfast” is more flexible, I’d think they would be good for breakfast. Also, there are cooked, bagged, refrigerated sausage crumbles sold in groceries [Jimmy Dean, I think?] that have usually been B1G1free at least once a year. I always buy 2 and put them in the freezer for when I just need a little bit of crumbled sausage, like for something like this.

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