More than a few people have taken a long hard look at their waffle maker and said, "Certainly, you must be good for more than waffles."
There really aren't any measurements for the ingredients. Just add how much you like, and whatever you like. This is just the list of ingredients that I used.
- Crescent rolls (I used reduced fat)
- Mozzerella cheese
- Parmesan cheese
- Pizza sauce, for dipping
- Cutting board, cutting mat, cookie sheet, plate, or anything else on which to assemble the pocket of deliciousness.
- Waffle iron, naturally.
- Turn the waffle iron on and let it preheat. There is no need to oil or butter the iron, there is enough oil in the dough to keep them from sticking.
- Open the tube of crescent rolls and remove the dough, being careful not to tear it. The roll of dough should split right in half if you persuade it gently. I only used half the roll for one pocket, the other half I bagged and stuck in the refrigerator for later.
- Unroll the half-tube of dough and separate into two rectangles, each consisting of two crescent roll triangles. You'll want to pinch the triangle seems together, to form two solid rectangular pieces, one for the bottom and one for the top. Try to shape the pieces so that they are roughly the same size.
- Add your filling to one piece of dough only. The other piece is going to be for the top. For this pocket I added a layer of pepperoni, then sprinkled mozzerella and parmesan cheese on top. You can add more of the filling if you like, I prefer more crust than filling, so adjust accordingly. Make sure you leave about 1/2 inch of dough around the edges, so you can seal the top with no problems. The filling can really be anything you want. You could use this version, and add peppers, onions, and cooked sausage for a supreme pizza. If you choose to add vegetables, I recommend sauteing them first, because the pocket won't be in the waffle iron long enough to cook raw veggies.
- Carefully place the second square of dough on top of the piece with the filling. Pinch the edges together leaving no holes, if possible. You don't want all of your cheese running out!
- Your waffle iron should be nice and hot by now. Very gently pick up the pocket, and place it in the center of the waffle iron. The dough will expand while it cooks, so it's recommended to make the pocket a bit smaller than the iron. Close the lid, but don't mash it down until it closes completely, this will put holes in it, and you'll have a big mess. Just let the weight of the lid do the work for you. The timer on your waffle iron might be accurate in telling you when the pocket is done, but you're looking for a deep brown (not burnt), possibly crunchy exterior. I would guess about 3 minutes.Carefully remove the pocket from the iron.
- Slice your pocket however you see fit. I serve it with pizza sauce for dipping. It's not recommended that you put the sauce inside the pocket, that's just asking for a huge mess.
This would be a fun project for the kids, letting them fill their own pockets, just make sure they don't use the waffle iron unattended.