Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

[Photographs: J. Kenji Lopez-Alt]

We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese scallion pancake method as our inspiration before pressing the whole thing into a waffle iron. The result is a buttery, cheesy, crispy, flaky, flavor-packed treat.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

About This Recipe

Yield:Serves 4 to 6 as a snack
Active time:15 minutes
Total time:15 minutes
Special equipment:Belgian waffle iron, rolling pin
This recipe appears in: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)


  • Flour, for dusting
  • 1 (1/2-pound) sheet frozen puff pastry, thawed
  • 2 cups homemade or store-bought pizza sauce
  • 6 ounces thinly sliced pepperoni
  • 6 ounces shredded mozzarella cheese


  1. 1

    Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square.

  2. 2

    Spread 1/2 cup sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges.

  3. 3

    Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.

  4. 4

    Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes.

  5. 5

    Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.


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