Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles
WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles
Flour, for dusting
1 (1/2-lb.) sheet frozen puff pastry, thawed
2 C. homemade or store-bought pizza sauce
6 oz. thinly sliced pepperoni
6 oz. shredded mozzarella cheese
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. Spread 1/2 C. 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. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. 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. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.