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Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles Recipe

J. Kenji López-Alt
Published: Last Updated:
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)

  • Yield:Serves 4 to 6 as a snack
  • Active time: 15 minutes
  • Total time:15 minutes
  • Rated: 4

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

  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.

This Recipe Appears In
Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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