Pie Iron Pizza Pockets (Printable)
Butter-brushed bread pockets with mozzarella, pizza sauce and toppings, cooked over a campfire or stovetop.
# What You Need:
→ Bread
01 - 8 slices sandwich bread, white or whole wheat
→ Sauce & Cheese
02 - 1/2 cup pizza sauce
03 - 1 cup shredded mozzarella cheese
→ Toppings
04 - 12–16 slices pepperoni or salami (optional)
05 - 1/4 cup sliced black olives
06 - 1/4 cup diced bell peppers
07 - 1/4 cup sliced mushrooms
08 - 1/4 teaspoon dried Italian herbs (optional)
→ For Brushing
09 - 2 tablespoons butter, melted
# How To Make:
01 - Heat the pie iron over a campfire or stovetop for 2 to 3 minutes prior to use.
02 - Brush one side of each bread slice with melted butter. Arrange 4 slices, buttered side facing down, on a clean work surface.
03 - Spread 2 tablespoons of pizza sauce over each bread slice. Add shredded mozzarella cheese and selected toppings. Sprinkle Italian herbs if preferred.
04 - Place the remaining bread slices on top of the fillings, buttered side up.
05 - Transfer each sandwich into the pie iron, close and latch securely. Trim any overhanging bread edges to avoid burning.
06 - Cook over medium campfire heat for 3 to 4 minutes per side, or until the bread is crisp and golden, with cheese fully melted.
07 - Remove pockets from the pie iron, allow to cool slightly, and serve warm.
# Expert Hints:
01 -
- No need for a fancy oven&mdashyou get crispy, golden pockets straight over open flames.
- Each pocket can be totally customized, so everybody gets their perfect bite.
02 -
- Impatience leads to burnt bread and cold cheese&mdashalways rotate the iron and go slow over the fire.
- Swapping in pesto or marinara can completely change the flavor and feels like a whole new camp recipe.
03 -
- Never skip trimming bread edges once clamped&mdashit saves you a burnt crust mess and ensures even toasting.
- A sprinkle of Italian herbs on top just before sealing amps up the aroma in the most inviting way.