Pepperoni Pizza Waffles

Have you ever had one of those days where you don't really feel like cooking, but you don't want to go get something? I'm having one of those moments now due to a cold that I've been battling for a couple days now. Well this recipe is great because you can have it ready in as little as 15 minutes and it's so warm and filling that it's perfect for the winter weather. The combination of the cheese and pepperoni are very traditional, but the added use of the butter with seasoning really takes it to another level. Then, you add the crunchiness from the flaky biscuits and you have yourself a version of pizza unlike you've ever had. It's also a perfect recipe for little hands to help with. Add any toppings or cheese combinations that you wish and watch them disappear. I warn you though, you may want to keep an extra can or two of biscuits around because these will be requested often! Enjoy!  

Pepperoni Pizza Waffles

Ingredients
1 can Flaky biscuits
3 Tablespoons butter, melted
1/4 teaspoon Italian Seasoning
1/4 teaspoon Garlic Powder
Amount of Pepperoni desired for topping
Amount of Shredded Mozzarella desired for topping

Optional
Pizza or Marinara sauce for dipping

Preheat your waffle maker to desired setting. Ours goes from 1-5 and I usually do a 3. Mix the melted butter and seasonings in a bowl and set aside.

Open the can of biscuits and separate them. Gently push (and lightly stretch) each of them to flatten them out, creating a thinner, bigger biscuit. You will use two for each waffle. On half of them, spread with the butter mixture begin careful not to get too close to the edges because they will be harder to seal. Top with desired amount of cheese and pepperoni. Top with another biscuit and press to seal the edges together.

Place in the waffle maker and cook until done. Crust should be golden brown and slightly crisp. Serve with warmed pizza sauce if desired.

Eggplant Mozzarella Melt

First of all, I wanted to let you know I am taking next week off for Thanksgiving in case you were wondering where I am. If I get bored, though I doubt I will, I might post something, but I would rather tell you I won't be here instead of getting your hopes up! :) Now continuing yesterday's theme of things I make when my hubby is away for work, I bring you this recipe from my all-time fave Martha Stewart. I have been obsessed with her ever since I took a liking to cooking and entertaining and her hometown is actually 10 minutes from where we now live.........hello stalker! Well not really since she doesn't live there now, but one can dream. Now I have made something relatively similar (see we think alike....lol I'll stop) with my french bread pizzas, this just has breaded eggplant for the topping instead of your traditional, or non-traditonal, pizza toppings. I was skeptical about the eggplant being breaded, but it really gave the eggplant a nice toasted crunch. I loved this eggplant melt and writing this makes me want to have one right now! If your whole family isn't on board, just buy a small one for yourself, or those having it, and let everyone else do their french bread pizzas however they want (see my other post for ideas if needed). The recipe I am giving you is for four, so adjust as needed. Enjoy!

Eggplant and Mozzarella Melt

Ingredients
2 large eggs
1 teaspoon salt

1/4 teaspoon ground pepper

3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.