*…Not a doper, though I have been known to call upon the awesome power of Caffeine in reasonably-limited quantities.
So on Monday evening I was tooling around the internet trying to become a less-awful homemaker and simultaneously trying to figure out what to make for dinner (totally unrelated processes, I might add) when I found this.
Say it with me:
Waffle. Iron. Pizza pockets.
Waffle iron pizza pockets, people!
Well, apparently, this lady did. And, evidently, she’s one smart lady.
Of course, I ran right out to the grocery store (which was the next stop anyway) and bought the ingredients (and three pair of pants, all of which were on sale, two at sub-thrift-store prices, basically solving my pants problem for the next two years or so). Then I came home and made them.
I made half of them in the waffle iron and half on the George Foreman grill. Turns out that the Foreman batch had a more pizza-like texture, while the waffle batch was really delightfully fun and a great vehicle for tons of sauce (I like my pizza like I like my road bikes, saucy). In the future, I’ll probably make them on the Foreman more often — and someday, when we either move to a house with a better (not necessarily bigger, just better-designed) kitchen and/or rip out the kitchen in this house and start over, I will get a bigger Foreman grill and then I will be able to make twelve of these puppies at once. Booyah!
Anyway, they’re super-easy. Just take two biscuits-in-a-tube and flatten them out a bit. Then line one with about a quarter of a standard slice-o-mozzarella (about 1 to 1.5″ square, sliced fairly thin, if you don’t have sliced mozzarella at your grocery store), and whatever else you like (I used mushrooms), press the other one down on top, and voila! You’re ready to … well, make three more or so, if you’re doing them in a waffle iron and you want to create a nice pizza waffle.
If you’re doing them in a Foreman grill, make however many you want. I have the small Foreman grill, and it fits four, so it seems like a good practice to make four at a go and toss them in.
When I make these again (which will probably be on Wednesday, since they’re the perfect portable-food solution for school), I’ll pre-portion my cheese slices and so forth to save time. This go ’round, I just … um … “wung” it (“winged” just makes it sound like I’m a bad shot, which may or may not be true).
I think these will be a great solution for summer randonnerding, since they’re self-contained and don’t require heating up the oven. I think it would be safe to put a little sauce on the inside for the randonnerding version, since I don’t really want to carry a little tub of sauce with me.
Needless to say, I’m pretty darned excited about this discovery. Hats off to Nony the Slob at “A Slob Comes Clean” for a fantastic source of portable bike fuel!