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.
- 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
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.
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.
Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.
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.
Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.
Belgian waffle iron, rolling pin