> an appropriately small drizzle

Give or take.

For national pizza day I tried the waffle pizzas again.  Don't put the sauce inside the waffle/calzone, they turn out much better if it is only cheese toppings inside.  Pour the sauce on top.

That actually sounds a whole lot more sensible ... just leave the sauce out of the calzone completely; instead serve it in a ramekin for dippin'   :)

Sat Feb 13 2016 12:49:49 PM EST from IGnatius T Foobar @ Uncensored

That actually sounds a whole lot more sensible ... just leave the sauce out of the calzone completely; instead serve it in a ramekin for dippin'   :)

It wasn't great, but it might be a fun thing to do with the kids. Everyone likes waffles, everyone likes pizza.  

Sun Feb 14 2016 02:02:56 PM EST from vince-q @ Uncensored

Hate to disagree but... and there are even Italians that dispute this...

The sauce belongs INSIDE the calzone.

The exception is, of course, northern Italians. They dip everything. After all, most of them would rather be French...

  Okay, you can try waffle calzones with the sauce on the inside and after cleaning up the mess you might think to yourself, " hey, these are not traditional Eye-Talon calzones, they are toppings placed between dough and cooked in a waffle iron, maybe the sauce belongs on top like a syrup belongs on a waffle."

At this point we have to consider whether it's a good idea to try to make calzones in a waffle maker in the first place.  PICS OR IT DIDNT HAPPEN

Sigh, I wish you said this two weeks ago.  I had pictures, I was going to upload them but I figured no one would care.
It looks like a freaking waffle.  I took pictures of the first mess with all the sauce and cheese spilling onto the counter.  I took a second set of pictures for the good calzones.  I then decided that pictures of my new grand nephew were worth more on the SD card then pictures of pizza no one wanted to see

I will google waffle pizza and post links to those pictures and recipes.

http://www.pillsbury.com/recipes/pizza-waffles/2f105874-4e6c-4906-af94-546310199b4b
http://www.foodnetwork.com/recipes/ree-drummond/waffle-maker-pizza.html
http://lifehacker.com/pizza-waffles-taste-as-good-as-they-look-1753776013
http://www.foodnetwork.com/recipes/food-network-kitchens/waffled-margherita-pizza-recipe.html

If these are not acceptable it clearly means you don't want to spend quality time with your children.

For fun!  Because everyone loves waffles, and everyone loves pizza.  Put the two together!

You know who doesn't like waffles or pizza?  MEXICANS! (Citation needed)

Jamie Oliver waffled a calzone?  Wha?

That was the thing, they called it a pizza but it was more like a calzone than a pizza.  I think it should be called a pizza style stuffed waffle.  You could probably stuff it with anything.  The general idea is a stuffed waffle, this is pizza style.

I hope "Jamie Oliver waffled a calzone" starts turning up in search engines.

It will now.

Chicken in a waffle.  And a site of grape cool-aid.

Ok, let's do some cooking.  This recipe is one of my "really easy but looks fancy" standbys.  I call it "Vaguely Mediterranean Pasta."  If you're viewing this on the web there's a photo below.

Ingredients:

• 16-ounce box of pasta (any shape; in the photo I used Perciatelli, which worked really well)
• Olive oil
• Garlic (2-3 cloves, or about a tablespoon minced)
• 14-ounce can of stewed tomatoes
• fresh spinach (typically a 10 ounce bag), washed
• 4-6 ounces of feta cheese (whole brick or pre-crumbled, doesn't matter)
• Crushed red pepper flake (optional)
• Oregano, salt, pepper

Directions:

• Begin preparing the pasta according to its directions and to your desired doneness.
• Heat up some olive oil in your favorite sautee pan.  Use a big pan for this because everything's going in.  Mince the garlic and sautee it.  If you like spicy, cook the red pepper flakes in the oil; this gives the whole dish a nice background heat without being too in-your-face.
• When the garlic is cooked, dump in the whole can of tomatoes, including the liquid.  All of it.  If they're too big you can break them up.
• After it comes back up to a simmer, season with oregano, salt, and pepper.  Careful with the seasonings; the stewed tomatoes might have enough in them already.  Dump in all the spinach right on top and put a lid on it.
• When the spinach is nicely wilted, dump in all of the pasta (drained) and all of the crumbled feta cheese.   Combine thoroughly.  The cheese will not melt.

Serves 4.  Put the damn phones away and talk to each other.

This sounds good, although I don't like a strong mint flavor in my food dishes I would add a bit of that.

You made me think of these really good Middle Eastern Turkey Burgers   I am going to try your pasta recipe this week.

Ingredients

 1 1/2 lb. ground turkey
 1 tsp. finely minced garlic
 1 1/2 tsp. salt (I used fine sea salt)
 1/4 cup finely chopped fresh mint
 1/4 cup finely chopped fresh parsley (I used curly parsley, but either type will work)
 2 T olive oil
 2 tsp. sweet paprika
 1 1/2 tsp. ground cumin (recipe called for 1 tsp., but I love cumin so I used a bit more)
 1/2 tsp. ground coriander
 1/4 tsp. Aleppo pepper (recipe called for cayenne, and any type of ground red pepper would work)

---
Instructions

Remove ground turkey from the fridge and break into pieces in a bowl, then let it come to room temperature on the counter while you chop the herbs. Mix together the minced garlic and salt and sprinkle over the surface of the ground turkey. Chop mint and parsley and add to bowl, add the 2 T olive oil, then use your hands to gently mix the garlic, salt, chopped mint, chopped parsley, and olive oil into the meat. One at a time, measure specified amounts of sweet paprika, ground cumin, ground coriander, and Aleppo pepper and sprinkle over the surface of

the meat, then mix again with your hands, just enough to combine mixture and distribute spices. (Don't overmix.) Put a piece of cling-wrap on a small cutting board and divide the meat

into 4 or 6 same-sized balls, then flatten each ball into a patty and smooth the edges. Cover patties with another piece of cling-wrap if desired, and refrigerate 30 minutes or longer. (The recipe says refrigerate up to 4 hours, and next time I'd chill for at least an hour.) Use a paper towel to wipe surface of grill with olive oil, then heat charcoal or gas grill to medium heat. (You can hold your hand over the grill for 3-4 seconds at that temperature.) When grill is hot, remove patties from the fridge and brush the top of each one with olive oil if desired. (You may not need to do this if your grill is well- seasoned.) Put oiled side down on grill grate and grill with lid closed. If you want criss-cross grill marks, check after about 4 minutes, and rotate patties. Cook about 5-6 minutes per side, or until temperature of patties reaches 165 F /75C when tested with an instant- read thermometer.

---
Notes

Burgers can be served plain, on a regular hamburger bun, or inside pita or flatbread like I did. I served my burgers with Tzatziki Sauce that had some added chopped mint and parsley. You could also serve these with Yogurt Tahini Sauce

Very good pictures and detailed instructions on the website:
http://www.kalynskitchen.com/2009/08/recipe-for-grilled-middle-eastern.html
http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html 

That almost sounds like an attempt at sort of gyro-izing the burgers.  Does it have a similar flavor profile?