Pizza waffles?

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Yes, pizza waffles. (No, this isn’t our entry for thisiswhyyourefat.com.)

See it for yourself.

Ross Svebeck demonstrated this delicious hybrid recipe on KARE11’s Showcase Minnesota last week and will be hosting his “Waffles Redefined” cooking classes at our stores this month:

Don't let the topping confuse you. The pizza's in the batter, too.

March 16 – 6-9 p.m.
Warners’ Stellian – Edina
3533 W. 70th St.
Across from the Galleria

March 18 – 6-9 p.m.
Warners’ Stellian – St. Paul
1711 N. Snelling Ave.
Falcon Heights (2 blocks north of the State Fairgrounds)

Cost: $50

RSVP to ross@kon-tent.com

Stop letting your waffle iron collect dust. Come find out inventive new recipes that make waffles something you can eat for lunch, dinner and dessert:
Buttermilk Waffles
Herbed Waffles with Chicken Salad
Huevos Rancheros Waffles
Cinnamon Bun Waffles

And of course, pizza waffles.

If you can’t wait, here’s the recipe:

Pizza WafflesBasic Yeast Batter:
1 ½ cup milk
8 T butter
½ cup warm water
1 pkg dry yeast
2 1/3 cup all purpose flour
½ tsp salt
1 T sugar
2 large eggs
¼ tsp baking soda

Place the milk and butter in a small pan over medium heat until the butter has melted. In a liquid measuring cup, place the warm water, sugar and yeast. Stir to combine and let sit for ten (10) minutes. Combine the flour and salt. Add the milk/butter mixture. Stir in the yeast mixture. Cover tightly with plastic wrap and let sit at room temperature for 1 ½ hours. The mixture will bubble. Remove the plastic wrap and stir in eggs and baking soda.

For Pizza Waffles:
1 ½ cup minced pepperoni
1 cup shredded parmesan cheese (plus more for garnishing)
2/3 cup fresh diced mozzarella cheese
1 recipe Basic Yeast Batter

For the waffles, stir pepperoni, parmesan and mozzarella cheese into batter. Pour batter into waffle iron and bake until brown. Transfer onto a rack in the oven that has been preheated to 200 degrees to keep them crisp if necessary.  Serve with tomato-basil sauce (recipe below) and Parmesan cheese.

For Tomato-Basil Sauce:
1 – 28 ounce can chopped tomatoes
2 T olive oil
1 T minced garlic
½ bay leaf
1 thyme sprig
1 tsp oregano
8 basil leaves, minced
Salt

Heat oil in a frying pan and add garlic. Heat until it has softened. Add tomatoes, bay leaf, thyme and oregano. Cook slowly for 15 minutes to reduce the juices and infuse the flavors. Remove from heat and stir in basil.

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