Go Back

Waffle Iron Pizza Pockets

Waffle iron pizza pockets made with refrigerated dough get pressed into a crisp, golden pocket while melted mozzarella and pepperoni stay sealed inside. Each pocket cooks fast, with waffle-textured edges and a marinara dip on the side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

1 tube refrigerated pizza dough or biscuit dough
  • 1 tube refrigerated pizza dough or biscuit dough
1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
24 slices pepperoni
  • 24 pepperoni
1/2 cup marinara sauce, plus more for dipping
  • 0.5 cup marinara sauce
Cooking spray
  • 1 cooking spray

Equipment

  • 1 waffle iron

Method
 

Preheat and prep
  1. Preheat the waffle iron and lightly coat with cooking spray so the dough releases easily.
  2. Divide the dough into 4 to 8 equal pieces and press each into a flat round.
Fill and seal the pockets
  1. Top half of each round with mozzarella, pepperoni, and a spoonful of marinara, leaving a border.
  2. Fold the dough over the filling and pinch the edges to seal into a pocket, pressing firmly to prevent leaks.
Cook
  1. Place a pocket in the center of the waffle iron, close the lid, and cook for 3 to 5 minutes until golden and crisp.
  2. Repeat with the remaining pockets and serve warm with extra marinara for dipping.

Notes

Press the edges firmly when sealing so the cheese doesn’t escape during cooking. Store leftovers in the fridge up to 3 days and rewarm in the waffle iron or oven until hot and crisp; freezing is not recommended for best texture. For a lighter option, use reduced-fat mozzarella and turkey pepperoni if desired.