Sous Chef Sunday: Waffle Iron Pepperoni Pizza Pockets

Do you have a waffle iron? Doesn’t it make delicious, fluffy, just perfect waffles?

Did you know you can use your waffle iron to make some other, more surprising, dishes?

For years I assumed (see that’s what I get bc we all know what they say when you assume something) that mine was only for making waffles. DOH!

In my defense, the box wasn’t really helpful either since it only had pictures of gourmet waffles and no helpful hints or recipe tips for anything else. And I was a newly out-in-the-world newly wed anyway, what did I know?

Well fast forward to now, and our waffle iron gets it’s own prime-time counter-top space. We use it to make cookies, we use it to make cinnamon roll waffles, and we’ve even used it to make cornbread waffles to serve with our chili (recipe coming soon).

But this, THIS is the sons’ favorite waffle iron recipe- waffle iron pepperoni pizza pockets. Let that sink in for a sec.

Golden brown biscuit outside, melted mozzarella inside. It’s waffle pizza perfection.

They make a great lunch, an easy afternoon snack, and they make an even better quick, no fuss dinner on fend -for-yourself nights, aka Fridays.

Sorry, but come the end of the week this Momma needs a break and I’m not ashamed to admit it, or to take it. #sorrynotsorry The sons WILL survive, even though they don’t believe me.

So, we’ve got an easy, 5 minute meal, but that’s not all.

Like so many of our other favorite recipes, these are easily customizable.

Don’t like pepperoni or have other favorite toppings too? Throw some crumbled bacon or cooked sausage in the middle.

Is a supreme your thing? Throw some veggies in there and enjoy.

You can even spice em up a little by adding a dash of Italian seasoning. You get the idea.

Pizza Pocket Waffles

HELLO, crispy savory waffles fortified with pepperoni and mozzarella. I see that warm marinara topping. Look at you, you saucy little thang!

If you’ve tried these WAFFLE IRON PEPPERONI PIZZA POCKETS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Waffle Iron Pepperoni Pizza Pockets

The yummiest lunch idea ever to come out of our kitchen, these fun sandwiches used canned refrigerated biscuit dough to make crisp waffle-wiches that are stuffed with the best pizza flavors.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Lunch, Sandwich, Snack
Cuisine: American
Servings: 4
Calories: 61kcal

Ingredients

  • 1 can 16.3 oz Flaky Layers refrigerated biscuits
  • 8 slices 1 oz each mozzarella cheese
  • 1/3 pepperoni slices
  • 2 cups pizza or marinara

Instructions

  • Spray waffle maker with cooking spray; heat waffle maker.
  • Separate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese into each pocket. Top cheese with 2-3 pepperoni slices. Press dough around edge to seal each biscuit.
  • Place 1 biscuit on center of waffle maker. Close lid; cook 3 minutes or until waffle is golden brown. Repeat with remaining filled biscuits. Serve with pizza sauce.

Nutrition

Calories: 61kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 721mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 544IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

 

Fiesta Tuna Salad Sliders

Tired of eating the same old thing for lunch every day? Look forward to lunch again with these quick & easy, relatively healthy fiesta-style Tuna Salad Sliders. Chock full of fresh veggies, with a little kick from some fresh jalapeno peppers, they’re the perfect way to add a little ‘ole’ to your day!

Fiesta Tuna Salad Sliders; a close up shot with one slider held up by a hand

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Stuffed French Bread & Swiss Mushroom Stuffed French Bread

The sons love sub night. We have it at least once a month. They’re always putting their heads together to try and come up with new filling ideas and combos. We love hot or cold subs, but sometimes I just want to have an uber hearty, hot sandwich for my meal. This fit the bill perfectly. Literally, this giant twist on your average sub-sandwich is great. A quick & easy, ready-in-under-30-minutes meal, that’s every inch of sandwich perfection. Crisp on the outside, hearty and tender on the inside. I do love a good crunch to my bread. Both versions taste great, but if you get any ideas feel free to play around with your ingredients. Add in some extra veggies, change up the cheese. Heck, change up the meat. I seriously doubt you can go wrong with stuffed french bread.

Mmm, can’t you just picture it? Smell it?? Go ahead, try it and taste the delicious-ness.

Stuffed French Bread

 4 Sons 'R' Us: Stuffed French Bread

recipe adapted from Life In The Lofthouse

1 loaf french bread
1 pound lean ground beef
2 tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of  bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the celery and garlic. Cook until the celery is tender, about 2-3 minutes. Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

Swiss Mushroom Stuffed French Bread

1 loaf french bread

1 lb lean ground beef
2 tbsp diced onion
1/4-1/2 cup chopped mushrooms
1 tsp minced garlic
1 can cream of mushroom soup
1 tsp beef bouillon
2 tbsp milk
2 tsp Worcestershire
salt and pepper, to taste
2 cups shredded Swiss cheese

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the mushrooms and garlic. Cook until the mushrooms are tender, about 2-3 minutes. Add in the soup, bouillon, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

Caprese-Style Italian Sausages

Things have been a little quiet around the dinner table here lately. So when I came across this idea I thought, why don’t you get a little conversation going, you conversation starter, you. They definitely did the trick. Everyone had something to say, and all opinion were unanimous. These were delicious, and a nice change up to our normal way of eating Italian sausages, which was smothered with caramelized onions and peppers.

Caprese salad makes the perfect topping for Italian sausage. The hubs and I prefer a more traditional Caprese salad (‘relish’) with chunks of creamy, melt in your mouth fresh mozzarella, but the sons like their cheese melted on top… so, melted it is! They make a great addition to any cook out or get together, and they’re great for an easy lunch, or even dinner.

Caprese-Style Italian Sausages

 4 Sons 'R' Us: Caprese-Style Italian Sausages

recipe adapted from Lemons For Lulu

5 Italian sausage links
2 roma tomatoes, chopped
1 cup shredded mozzarella cheese
1-2 tsp dried basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar

Directions

1. Let your grill preheat on medium. Before putting the sausages on the grill, use a fork to poke a few holes in each one to allow steam to escape and a quicker cook time. When the grill’s ready, grill the sausages for about 10 minutes per side, or until cooked through.

2. When sausage is done, put them in buns and top with the shredded cheese and basil. Drizzle each sausage with a little oil and a little vinegar.
3. Place the assembled sausages on a baking sheet. Put them in the oven under a broiler until the cheese is nice and melted.
4. Top with tomatoes and serve!

If you’d prefer the more traditional Caprese style, don’t worry, we’ve got you covered. We’ve had it both ways, but the sons prefer their cheese melted. To make a Caprese relish, use 1/4 cup diced fresh mozzarella in place of the shredded. And 2 tbsp coarsely chopped fresh basil instead of the dried. When sausages are ready, sprinkle with the cheese, basil and tomatoes.Drizzle with the balsamic and oil and serve.

Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

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Tex Mex Grilled Cheese

Although it only requires three ingredients (bread, cheese, and butter), grilled cheese is one of the most popular comfort foods in the world. The Ancient Romans were the first civilization to make a cooked bread and cheese sandwich, but many cultures have invented their own take on this ‘classic’ dish. In France, people enjoy Croque Monsieur (a grilled ham and cheese sandwich) while in Switzerland it is customary to melt the cheese and toast the bread separately before combining them. The American grilled cheese sandwich emerged in the 1920s when inexpensive cheese and affordable sliced bread became available. It is now a staple in cafés, diners, and school cafeterias across the country.

Despite this noteworthy past, and it’s longevity, today, it’s a sad world for the grilled cheese sandwich. Somewhere along the way it has been demoted from a classic comfort food to the dismal realm of the kid’s menu; thus, making it ‘socially’ off limits to the older-than-15-crowd. And when you’re an adult who just wants some melted cheddar between two buttery, toasty slices of bread…that’s a sad, sad thing. Being that I have the four sons, I jsut don’t care. Social norms be damned. If I want a grilled cheese, I’m having grilled cheese. Even if the waitress looks at me funny when I place an order for not 4, but 5, kid meals.

Still, being that April is ‘grilled cheese month’ and all, and I saw that waitresses’ questioning arched eyebrow,  I thought it was time for a revival. An upgrade, if you will, to make it worthy of a place in the world of socially acceptable adult fare. I know I’ve mentioned this in several posts before. I will never be to old for grilled cheese! At it’s most basic, it’s totally awesome. At it’s fanciest adaptation? It’s still freakin’ awesome!!

This is a far cry from your typical grilled cheese sandwich. Kick things up a notch with the salsa and chiles. If you happen to have a babysitter, enjoy it out on your patio with a margarita to make it REALLY good!

4 Sons 'R' Us: Tex Mex Grilled Cheese

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Tex Mex Grilled Cheese

Ingredients

  • 1 lb ground beef
  • 1 packet taco season
  • 1/2 c. salsa
  • 1/4 cup diced canned green chilies (optional)
  • 12 slices bread
  • 1 tbsp butter
  • 1 lb Velveeta

Instructions

  • Brown ground beef in medium sized skillet. Drain fat. Mix in taco seasoning and prepare according to package directions. Add salsa & green chiles.
  • Butter one side of each slice of bread. Cut Velveeta into 6 pieces.
  • In a large skillet place two pieces of bread, buttered side down. Top each piece of bread with one slice of Velveeta. On top of Velveeta spoon 1/6 of hamburger mixture. Place another piece of bread on top of beef with the buttered side up.
  • Cook over medium heat until bread is golden brown. Flip sandwich and repeat on other side. Repeat until all sandwiches have been made.

recipe adapted from Julie’s Eats & Treats

Crockpot Chicken Parmesan Sliders

I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would much rather make a yummy slider sandwich than twerk. Seriously, though. I can’t seem to get enough of sliders recently. I don’t know if it’s the whole ‘mini’ thing that’s got me hooked, or just a refreshing change.  I’m guessing a bit of both. In either case, I’ve pinned every new slider recipe I have found, and am on a mission to try them all. One recipe at a time of course, like the easiest cheeseburger sliders ever and our chicken and waffle sliders. This is the latest, and it lived up to it’s name. These petite, slightly varied versions, have all the tried and true flavors of Chicken Parmesan, but without all the work. These healthy sandwiches are perfect for a party, a dinner, or even for a lazy weekend lunch. They are sure to score a spot on your list of family favorite recipes.

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Crockpot Chicken Parmesan Sliders

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Appetizer, Dinner, Entree, Sandwich
Cuisine: American
Servings: 12
Calories: 285kcal

Ingredients

  • 3 large boneless skinless chicken breasts (can use frozen)
  • 1 28 oz jar spaghetti sauce
  • 1 tbsp minced garlic
  • 1/4 tsp onion powder
  • salt & pepper to taste
  • 1 cup shredded mozzarella cheese
  • slider buns

Instructions

  • Add the chicken breasts to the bottom of a crock pot. Pour the spaghetti sauce evenly out overtop. Sprinkle the seasonings out overtop.
  • Cook on LOW for 6-8 hours, or HIGH for 4.
  • Using two forks, or a pair of meat claws, shred the cooked chicken and stir until evenly combined with the sauce.
  • Lightly toast the buns under the broiler, watch carefully to prevent burning. Top the toasted buns with some of the sauced, shredded chicken and a bit of shredded mozzarella cheese.
  • Place the chicken sandwiches under the broiler to melt cheese. Watch carefully to prevent burning.

Nutrition

Calories: 285kcal | Carbohydrates: 37g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 483mg | Potassium: 446mg | Fiber: 4g | Sugar: 8g | Vitamin A: 377IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 3mg

recipe adapted from Plain Chicken