1 package refrigerated pizza dough or crescent roll dough

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

1/2 cup mini pepperoni or chopped regular pepperoni

1/2 tsp Italian seasoning

2 tbsp olive oil or melted butter (for brushing)

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Preheat the waffle iron and lightly grease with cooking spray or oil.
Roll out the pizza dough and cut into rectangles about the size of the waffle iron sections.
On half of the rectangles, spread a spoonful of pizza sauce in the center. Add mozzarella, pepperoni, and a sprinkle of Italian seasoning.
Place another rectangle of dough on top and press the edges to seal. Use a fork to crimp if needed.
Cook the filled dough pockets in the waffle iron for 3–5 minutes, until golden and crispy.
Remove carefully, brush tops with olive oil or butter, and let cool slightly before serving with extra pizza sauce for dipping.

Swap pepperoni for sausage, mushrooms, peppers, or olives for variety.

Use crescent roll dough for a flakier texture or biscuit dough for a fluffier result.

For bite-sized snacks, cut smaller rectangles of dough.

Reheat leftovers in a toaster oven or air fryer for crispiness.

Freeze for up to 1 month and reheat directly from frozen.