Uncrustable Waffle

INGREDIENTS

• 2 cups chopped fresh strawberries
• 2 cups fresh raspberries
• ½ cup granulated sugar
• Juice of 1 lemon
• 1 cup roasted unsalted peanuts
• ½ tsp kosher salt
• 1½ tsp honey
• 1 8-oz package of crescent roll dough
• Nonstick cooking spray, for greasing
• Special Equipment
• Small waffle maker

PREPARATION

1. Heat a large pan over medium-high heat. Add the strawberries, raspberries, sugar, and lemon juice and stir to combine. Use a potato masher to smash the fruit, then cook, stirring occasionally, until the mixture is thickened to the consistency of jam. Remove the pan from the heat and let cool completely. The jam will keep in an airtight jar in the refrigerator for about 3 weeks.

2. Add the peanuts and salt to a food processor and blend, stopping every minute to scrape down the sides, until the mixture is smooth and creamy, about 10 minutes total.

3. Remove the crescent roll dough from the container and cut it into 4 smaller circles (about the size of the small waffle maker).

4. Heat the small waffle maker and grease with nonstick spray. Place a dough circle onto the waffle maker, then add about 1 tablespoon of the peanut butter to the center. Top with about a tablespoon of the jam, then place another dough circle on top. Close the waffle maker and cook for about 10 minutes, until deep golden brown. Remove from waffle iron and repeat to make another waffle.

5. Enjoy!