Savory pizza in waffle form: crescent roll dough filled with mozzarella and pepperoni, folded into sealed pockets, then cooked in a waffle iron until golden and crispy. Serve warm with pizza dipping sauce.

Why You Will Love This Recipe

• A playful twist on pizza and waffles—fun and unexpected.

• Crispy exterior with melted cheese and savory pepperoni inside.

• Quick to make—just fold, waffle, and serve.

• Great for breakfasts, lunches, or snack time.

• Customizable—swap toppings, cheeses, or sauces based on what you like.

Pizza Waffles

Imagine biting into a crispy waffle shell that reveals molten mozzarella and zesty pepperoni—this is precisely what Pizza Waffles deliver. The foundation is refrigerated crescent roll dough: you unroll it, connect seams to form rectangles, and then load each piece with shredded mozzarella and your favorite pizza toppings (pepperoni being classic). The key is folding and sealing the edges well so that the filling remains contained and the cheese melts inside rather than leaking out.

Once sealed, you place each filled pocket into a preheated waffle iron coated with cooking spray. As the iron closes, it presses the dough, crisps the outer layer, and warms the interior so that the cheese melts just right and the pepperoni heats through. After about five minutes, the outside turns golden brown and crisp, presenting a novel pizza pocket with a waffle texture. Serve them hot, with pizza sauce on the side for dipping.

These pizza waffles are ideal for casual meals or fun snack times. Their compact waffle‑pocket form is perfect for kids or game nights. The combination of crispy dough and gooey interior plays delightfully on texture. Because everything is contained inside the sealed bun, they travel well and don’t make a mess of cheese drips. You can swap in different cheeses, meats, or veggies to suit your preferences. They’re fast, fun, and always a hit.

Servings

Makes 4 pizza waffles (each from 2 triangles, or however many you choose based on dough)

Time

Ingredients

• 1 can refrigerated crescent rolls (8 pieces)

• 1⅓ cups shredded mozzarella cheese

• Pepperoni slices (or your favorite pizza toppings)

• Pizza sauce for dipping

Instructions

1. Preheat waffle iron and spray with cooking spray (nonstick).

2. Unroll the crescent roll dough (8 triangles). Pinch seams of two triangles together to form 4 larger rectangles.

3. In each rectangle, place about ⅓ cup shredded mozzarella and pepperoni (or toppings) in the center.

4. Fold over the filled portion and pinch all edges closed so no filling can escape.

5. Repeat for remaining sections.

6. Place each filled pocket onto the preheated waffle iron, close it, and cook for ~5 minutes or until golden brown.

7. Remove carefully and serve warm with pizza sauce for dipping.

Tips

• Press edges firmly to avoid cheese leakage.

• Don’t overfill—too much filling can cause bursting.

• Use fresh mozzarella and good pepperoni for best melt and flavor.

• If waffle iron plate grooves differ, adjust cooking time slightly.

• Let them cool slightly before dipping to avoid overly runny sauce.