Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles Recipe

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.

Recipe Details

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles Recipe

Active 15 mins
Total 15 mins
Serves 4 to 6 servings


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

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

Special equipment

Belgian waffle iron, rolling pin

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