Pizza Chaffle with Warm Marinara By: Leilah Burnside - Tarrant County 4-H
Serves: 2
Ingredients: 2 egg whites 1/2 cup shredded low-fat cheddar cheese 1 tablespoon of low-sodium pepperoni minis 2 tablespoon of fresh spinach, chopped 1 teaspoon of salt-free Italian seasoning
Instructions: 1. Preheat your waffle maker. 2. Mix all ingredients together into a small bowl. Keep one heaping tablespoon of cheese aside to use later. Be sure the egg is completely stirred into the mixture. 3. Sprinkle ½ of the cheese you set aside directly on the bottom plate of the hot waffle maker. Immediately, dump all of the mixture (batter) on the bottom plate of the hot waffle maker. Spread the mixture out just a little. Does not need to be perfect or meet the sides as the mixture will spread when the lid is closed. Before closing the lid to the waffle maker, sprinkle the rest of your reserve cheese directly on top of the batter. 4. Close the lid and allow the chaffle to cook until it is brown and crispy. Remove the chaffle and cut it into 4 wedges. 5. Serve with warm marinara sauce for dipping.Enjoy! Tips: Finely shredded cheddar works best in this recipe. It melts better than the thick shreds. You can use regular pepperoni slices and chop them up if you do not have any minis on hand. The reason we add cheese on the top and the bottom of the mixture is to help make the chaffle crispy. A good way to determine if the chaffle is ready is to watch the steam. When the waffle maker stops steaming, the chaffle is usually ready.
