Waffled Pizza Bites Recipes

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WAFFLED PIZZA BITES



Waffled Pizza Bites image

The whole family will love this playful twist on waffles. Mozzarella and Parmesan cheeses are sandwiched between two layers of dough and cooked up in the waffle iron. It's like a pizza grilled cheese waffle! -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 appetizers.

Number Of Ingredients 8

1-1/4 cups shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tubes (8 ounces each) refrigerated crescent rolls
32 slices pepperoni (about 2 ounces)
1 jar (14 ounces) pizza sauce, warmed
Optional toppings: sliced pepperoni, shredded mozzarella cheese and basil

Steps:

  • In a small bowl, combine the cheeses, basil and oregano. Separate each roll of crescent dough into two 7x6-in. rectangles; seal perforations., Place 1 rectangle on a preheated greased 8-in. square waffle iron (dough will not cover entire surface). Layer with half the cheese mixture and half the pepperoni to 1/2 in. of edges; top with another rectangle. Bake until golden brown, 4-5 minutes. Repeat., Remove to a cutting board and cool slightly. Cut each rectangle into 4 triangles; serve warm, with pizza sauce and, if desired, toppings.

Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 909mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.

WAFFLED PIZZA DIPPERS



Waffled Pizza Dippers image

I found this on cdkitchen while looking for sandwich maker recipes. (If you have any not posted here, let me know!)

Provided by BamaBelle30

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 3/4 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 (8 ounce) cans refrigerated crescent dinner rolls
1 (14 ounce) jar pizza sauce
32 small pepperoni slices

Steps:

  • Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting.
  • In medium bowl, mix both cheeses, basil and oregano; set aside.
  • In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.
  • Unroll both cans of dough onto work surface. Separate each crosswise, making four (7-by-6-inch) rectangles; firmly press perforations to seal.
  • Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place half the slices of pepperoni evenly over cheese mixture. Top with another dough rectangle; close waffle maker. Bake 2 to 3 minutes or until sandwich is golden brown.
  • With pancake turner, remove from waffle maker; place on cutting board. Cool 30 seconds before cutting.
  • Cut into square sandwiches or triangular snacks.
  • Repeat with remaining dough, cheese mixture and pepperoni.
  • Serve warm with pizza sauce for dipping.

Nutrition Facts : Calories 328.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 60.4, Sodium 686.2, Carbohydrate 34.6, Fiber 3.2, Sugar 3.6, Protein 14.9

WAFFLE-PRESSED PIZZA POCKETS



Waffle-Pressed Pizza Pockets image

Pizza in a pinch is how I usually describe these sandwiches. Be sure to use packaged soft sliced bread for the best results.

Provided by Jennifer Perillo

Time 10m

Yield 4 servings

Number Of Ingredients 12

8 slices soft white or whole wheat bread
3/4 cup shredded mozzarella
2 tablespoons marinara sauce, such as Ina Garten's Marinara Sauce, recipe follows, or store-bought
2 teaspoons grated Pecorino-Romano or Parmigiano-Reggiano
1 tablespoon good olive oil
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
One (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat a waffle iron.
  • Lay 4 slices of the bread on a counter or cutting board. Sprinkle 3 tablespoons of the mozzarella on each slice, leaving a 1/4-inch border. Spread 1 1/2 teaspoons sauce over the cheese and bread slices. Sprinkle 1/2 teaspoon of the Pecorino-Romano on top of the sauce. Top each with the remaining slices of bread.
  • Place the sandwiches into the waffle iron (you may need to do this in batches depending on the size of your iron). Close the lid, and cook until the sandwiches are golden, 2 to 4 minutes, depending on the temperature setting of your waffle iron. Serve hot, or wrap in foil to pack for a school lunch or picnic.
  • Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
  • 2009, Ina Garten, All Rights Reserved

BREADED ZUCCHINI PIZZA BITES



Breaded Zucchini Pizza Bites image

These zucchini pizza bites are good starter to any Italian dinner-all the good taste of pizza without the gluten.

Provided by Chef AidF

Categories     Zucchini Appetizers

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) container small mozzarella balls
4 medium Roma tomatoes
3 tablespoons olive oil, divided
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 large egg
1 tablespoon water
½ cup Panko, bread crumbs
2 medium zucchini, cut into 1/2-inch slices
1 (6 ounce) package sliced pepperoni

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
  • Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
  • Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
  • Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
  • Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
  • Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
  • Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
  • Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 8.6 g, Cholesterol 67.8 mg, Fat 21.5 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 8.2 g, Sodium 440.5 mg, Sugar 2.4 g

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