I’ve had lots of fun experimenting with my waffle maker, and used shredded meat, cheese and vegetables for a savory twist. Be sure the griddle is hot before adding the sandwiches.
—Marietta Slater, Justin, TX
Prep: 25 min. • Cook: 5 min./batch Makes: 8 servings
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 cup shredded rotisserie chicken
1 cup shredded Swiss cheese
1 pkg. (17.3 oz., 2 sheets) frozen puff pastry, thawed
1. In a large skillet, heat oil over medium heat; saute onion until softened, 3-4 minutes. Reduce heat to medium-low; cook until caramelized, 6-8 minutes, stirring occasionally. Add mushrooms; cook and stir until tender, 2-3 minutes. Cool slightly. Stir in chicken and cheese.
2. Preheat a four-square waffle maker. Unfold one puff pastry sheet onto a lightly floured surface; cut into four squares. Top each square with 1/4 cup of the filling; bring up the corners of the pastry over the filling and pinch firmly to seal. Refrigerate until ready to cook. Repeat with the remaining pastry sheet and filling.
3. Place one pastry bundle in each section of the waffle maker. Bake until golden brown and crisp, 5-7 minutes. Repeat to bake the remaining pastry bundlles.
1 wafflewich: 405 cal., 24g fat (7g sat. fat), 28mg chol., 243mg sod., 36g carb. (1g sugars, 5g fiber), 13g pro.