Pie Iron Pizza Pockets (Printable version)
Golden, cheesy pie-iron pockets with sauce and toppings, cooked over a campfire in under 20 minutes.
# What you'll 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 (optional, select as preferred)
04 - 12 to 16 slices pepperoni or salami
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
→ For Brushing
09 - 2 tablespoons butter, melted
# Directions:
01 - Heat the pie iron over a campfire or stovetop for 2 to 3 minutes until hot.
02 - Brush one side of each bread slice with melted butter. Arrange 4 slices, buttered side down, on a clean work surface.
03 - Spread 2 tablespoons pizza sauce on each slice. Evenly distribute mozzarella cheese and preferred toppings. Add a light sprinkle of Italian herbs, if using.
04 - Cover each assembled slice with a remaining bread slice, buttered side up.
05 - Place each sandwich into the preheated pie iron, close securely, and trim any excess bread from the edges.
06 - Cook the pockets over medium campfire heat or stovetop for 3 to 4 minutes per side, until sandwich is golden and cheese has melted.
07 - Carefully remove the pizza pockets from the pie iron. Allow to cool slightly before serving.
# Expert Advice:
01 -
- No need for special dough—regular sandwich bread gives the perfect crunch outside, soft inside.
- Everyone gets to customize their own pocket, so even picky eaters wind up happy (and proud).
02 -
- If you skip buttering, the bread sticks and tears—a lesson I discovered after a sticky cleanup by flashlight.
- Underfilling means sad, hollow pockets, but overfilling bursts the edges; finding your just-right ratio is a rite of passage.
03 -
- If it smells toasty before you hear bubbling, check for hotspot burns—it cooks faster than you think.
- A sprinkle of parmesan on the outside before you close it adds extra crunch and flavor in the crust.