Pizza Stuffed Waffles

  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 2 oz. cream cheese
  • 2 T. bacon grease
  • 3/4 c. milk
  • 3-4 oz. pepperoni
  • 3-4 oz. grated cheese
  • Cooking spray
  • Tomatoes, chopped — for garnish, if desired

Combine the flour, baking powder, and salt in a large bowl or the bowl of a stand mixer. Add the egg, cream cheese, and bacon grease. Work the mixture with your hands or the whisk attachment until coarse crumbs form. Add the milk a little at a time, mixing as you go (using a spoon or the paddle attachment), until a heavy dough forms. You may need to add a little more or a little less milk than called for in the recipe. Either turn the dough out onto a lightly floured surface and knead there or, using the dough hook, knead the dough in the mixing bowl until slightly stretchy.

Divide the dough into 4 equal parts. Preheat a Belgian waffle iron.

Using one quarter of the dough, separate it into two equal parts and press each part into a flat disc, measuring about 5-6 inches across. Place a layer of pepperoni with about 2 tablespoons of grated cheese in the middle of one of the discs. Add another layer of pepperoni and place the other disc over the top, pressing the edges together and pushing any air pockets out of the center. Repeat this process with the remaining three quarters of the dough.

Lightly spray the waffle iron with cooking spray and place one of the pizza pockets into the center of the preheated waffle iron. Press down firmly and set a timer for 5 minutes. Check the waffle when the timer goes off. If the waffle isn't golden brown, continue cooking it, checking it every minute until it's done.

Serve hot and, if desired, topped with chopped ripe tomatoes.

  • Yields: 4 servings
  • Preparation Time:45 minutes

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