I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
February 19, 2019
Seventeen years ago (!), some kind soul gave us a waffle iron as a wedding present. Over the years, I’ve made waffles on occasion, but since pancakes are soooo much easier, there’s really only one reason I don’t Kondo the big, heavy iron altogether —
Pizza waffles are one of my kids’ favorite meals, and one of my favorite things to make for them because I almost always have all the ingredients I need on hand. If you have a waffle iron and you’re not making some variation of this recipe, you’re missing out!
One important note before we get started — I do NOT preheat my waffle iron before I start making these waffles. I don’t turn it on or even plug it in until the iron is closed with the pizza waffles inside. Also be sure to spray your waffle iron with non-stick spray before you get started, because you definitely don’t want these waffles to stick to the iron.
Start with a roll of crescent roll dough (two rolls if you’re making these for four people). If you can find the seamless roll dough sheets, fantastic — You’ll just cut the roll into four rectangles and stretch two of those rectangles to fit across your waffle iron as pictured above. My grocery has stopped carrying the seamless rolls and I’m wondering if Pillsbury is discontinuing them, which UGH, but no matter — Just pinch two triangles of the dough together as I have here and stretch them across your iron.
The dough tears easily and when I’m in a hurry with this part, I have a terrible time getting the dough to fit. Take your time and slowly stretch it out — It will fit eventually! I find it stretches more easily when I’ve let the dough sit out at room temperature for a few minutes.
Next, spread tomato sauce across your waffle sheets. I use anything I have on hand, whether it’s straight tomato sauce, pizza sauce, or pasta sauce — This recipe is a great way to use up leftover sauce in your refrigerator. You’ll want to be somewhat sparing with the sauce so that it doesn’t squirt out the sides and make a big mess when you close the iron — Also try to leave a little space around the edges of your dough so that the two pieces can seal together along the sides without sauce between them when you add your top dough layer.
If you’re feeling extra ambitious, try adding pureed vegetables to your tomato sauce! When my kids were younger, I did this all the time to sneak vegetables into their meals. Pureed vegetables are almost impossible to detect in tomato sauce. *Mwah ha ha ha ha*
Next up, spread some cheese. In this case, I’ve used shredded mozzarella, but I generally use whatever I have on hand, whether it’s shredded or sliced. My kids don’t even notice!
Top it all off with your kids’ preferred meat. I often use pepperoni or crumbled hamburger or sausage — again, whatever I have on hand. Today, it’s salami.
If it were summertime, I’d add a sprinkling of oregano and basil from the garden at this point. Since it’s the dead of winter, I’m sadly skipping that step.
Now, add those two remaining dough sheets to the top. Make sure you’ve stretched them enough to seal with the bottom layer of dough on the sides when you close the iron. Your waffles should take several minutes to cook — Exact time will depend on your particular waffle iron. Feel free to check on them after several minutes — I do!
Your pizza waffles are ready when they’re a deep golden brown. Unplug your iron and use a spatula to carefully pry them away from the iron — If you’ve used non-stick spray, they should lift away very easily.
You did it! Add a small bowl of pizza sauce for dipping and you’re good to go. If you’re making these waffles for 4 people, just repeat the process above and each person will have two waffles, which is plenty of food.
Your options with this recipe are pretty much limitless — The kids want me to spread Nutella in the crescent rolls and make them for breakfast. I’m also eager to try these with ham, cheese, and honey mustard inside. If you come up with a great variation, let me know about it in the comments!