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Waffle Iron Pizza Pockets

Waffle iron pizza pockets turn pizza dough into golden, crisscrossed pockets filled with melty mozzarella and mini pepperoni. The waffle iron presses and crisps the outside while the cheese melts fast for a hot, pull-apart center in under 10 minutes.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough, room temperature
shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
marinara sauce
  • 0.5 cup marinara sauce
mini pepperoni
  • 0.25 cup mini pepperoni
cooking spray
  • 1 Cooking spray
extra marinara for dipping
  • 1 Extra marinara, for dipping

Equipment

  • 1 waffle iron

Method
 

Make the pockets
  1. Divide the pizza dough into 4 equal pieces and press each into a flat round.
  2. Top each round with mozzarella, a spoonful of marinara, and mini pepperoni, leaving a border around the edge.
  3. Fold the dough over into a pocket and pinch the edges firmly to seal.
Cook in the waffle iron
  1. Spray the waffle iron with cooking spray and preheat until hot.
  2. Place a pocket on the waffle iron, close the lid, and cook for 6 to 8 minutes until deeply golden and crisp.
  3. Let cool slightly before serving with warm marinara for dipping.

Notes

Pro tip: seal the edges well so the cheese and marinara stay inside; if any filling leaks, press the seam again before cooking. Store leftovers in the fridge up to 3 days; reheat in the waffle iron or oven until hot and crisp. Freezing is not recommended because the waffle-iron crust softens after thawing. For a lighter option, use part-skim mozzarella and swap mini pepperoni for cooked turkey pepperoni (or diced ham) to reduce saturated fat.