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Waffle Iron Pizza Pockets

Waffle iron pizza pockets with melty mozzarella and pepperoni are pressed into the grid for a crispy, golden crust. They cook in minutes and stay pleasantly crunchy while the cheese melts inside.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

1 can refrigerated pizza dough
  • 1 can refrigerated pizza dough
1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
24 slices pepperoni
  • 24 pepperoni
1/2 cup pizza sauce, plus extra for dipping
  • 0.5 cup pizza sauce plus extra for dipping
1 teaspoon Italian seasoning
  • 1 tsp Italian seasoning
Cooking spray
  • 1 cooking spray for greasing the waffle iron

Equipment

  • 1 waffle iron

Method
 

Prep and assemble
  1. Preheat the waffle iron and lightly coat the plates with cooking spray so the dough won’t stick (visual cue: evenly glossed surface).
  2. Roll out the refrigerated pizza dough and cut it into squares slightly larger than your waffle iron grid (visual cue: squares that can overlap the edges).
  3. Place one dough square in the iron and top it with pizza sauce, mozzarella, pepperoni, and Italian seasoning (visual cue: full coverage over the center).
  4. Cover with a second dough square and press the edges to seal (visual cue: seam looks flattened and closed).
Cook and serve
  1. Close the waffle iron and cook for 4–5 minutes until golden brown and crisp (visual cue: steam decreases and the crust looks set).
  2. Let the pockets cool slightly before serving with extra pizza sauce for dipping (visual cue: easier handling without burn).

Notes

Pro tip: Don’t overfill—too much sauce or cheese can leak and prevent crisp edges. Store leftovers in the refrigerator up to 3 days and reheat in a toaster oven or air fryer to re-crisp. Freezing is not recommended because the waffle texture softens. For a simple swap, use low-fat mozzarella for a lighter version without changing the method.