Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles Recipe
[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.
Read more: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)
What's New On Serious Eats
- Yield:Serves 4 to 6 as a snack
- Active time: 15 minutes
- Total time:15 minutes
- Rated:
Ingredients
- 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
Directions
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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.
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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.
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3.
Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.
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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.
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5.
Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.
This Recipe Appears In
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