Basil Pesto & Waffle Iron Pizza Pockets

Basil Pesto

2 tablespoons coarsely chopped walnuts or pine nuts

2 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

4 cups basil leaves (about 4 ounces)

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/4 teaspoon salt

Drop nuts and garlic into a food processor and process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once or as needed. Store in an airtight container in the refrigerator. This can be frozen.

Waffle Iron Pizza Pockets

1 can Large Flakey Canned Biscuits, Pizza Dough or make your own Pizza dough

4 – 6 slices Turkey Pepperoni per pizza

¼ cup Low-fat Mozzarella Cheese

1 – 4 Tablespoon Tomato Sauce (determine amount based on the size of the pizza)

1 – 4 Tablespoon Basil Pesto (determine amount based on the size of the pizza)

To make the Waffle Iron Pizza, heat the waffle iron while you are assembling the ingredients. Roll or press the dough to be thin. Add a thin layer of the Basil Pesto, followed with the cheese, pepperoni and tomato sauce. Top with dough and pinch edges so that the ingredients don't fall out. Place on a hot waffle iron which has been sprayed with a vegetable spray. Cook until done using the directions for your waffle iron.

*Cooks hint: If you don't have waffle iron or to make pizzas for many, place multiple pizza's on a cookie sheet in a hot oven, 400 degrees. Bake until golden brown.