Oreo Stuffed Waffles

Makes 2

1. Preheat waffle maker. Preheat oven to 200°F.
2. Open the refrigerated crescent roll tube and separate dough into 4 pieces. Stretch crescent dough into large circles to fit inside the waffle maker and up the sides.
3. Carefully add 1 crescent round into the waffle maker, using silicone tongs to stretch the round up the sides of the maker. Add one Oreo cookie on top of the dough.
4. Add 1 crescent dough round to the top, stretching as needed to cover the edges. Close waffle maker and flip. Cook for 7 to 8 minutes.
5. Place the first stuffed waffle on a baking rack on a sheet pan and put in the oven to keep warm. Repeat with remaining ingredients spraying with cooking spray in between batches, if necessary.
6. Transfer the stuffed waffles to plates. Serve with a glass of cold milk for dipping.

Tip

• To crumble Oreos, place them in a plastic bag and gently pound them with the bottom of a glass or other firm object.
• Unlike many of the other recipes in this book, this one makes 4 stuffed waffles as leftover refrigerator biscuit dough does not store well.
• You can refrigerate cooked stuffed waffles in a tightly sealed container in the refrigerator up to 3 days.