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Waffle Iron Pizza Pockets

Waffle Iron Pizza Pockets are folded pizza dough pockets pressed in a hot waffle iron for 5 minutes until golden with crisp grid marks. Each pocket is filled with pizza sauce, melted mozzarella, and pepperoni for melty seams in every bite.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough
pizza filling
  • 1 cup pizza sauce
  • 2 cup shredded mozzarella
  • 1 cup pepperoni slices
  • 1 tsp Italian seasoning

Equipment

  • 1 waffle iron

Method
 

Shape the dough
  1. Roll the pizza dough into rounds large enough to fold over the filling with some overlap at the edges.
  2. Place a round of dough on a flat surface and spoon pizza sauce into the center, leaving a border for sealing.
Fill and seal
  1. Top the sauce with shredded mozzarella so it covers the center evenly.
  2. Add pepperoni slices over the cheese, keeping them within the center area.
  3. Fold the dough over the filling and press the edges together to seal tightly so the filling won’t leak.
Press in the waffle iron
  1. Preheat a waffle iron, then place a sealed pocket inside and press for 5 min until golden with clear grid marks.
Finish
  1. Sprinkle Italian seasoning over the hot waffle iron pizza pockets before serving.

Notes

For the cleanest seal and least leakage, press the edges firmly and avoid overfilling the center. Refrigerate leftover pizza pockets in an airtight container for up to 3 days and rewarm in a toaster oven or waffle iron until crisp. Freezing is not recommended because the waffle-pressed crust can soften when thawed. For a dairy-light option, use part-skim mozzarella (or a shredded low-moisture mozzarella) to help the pockets stay less greasy.