Pie Iron Pizza Pockets (Print Version)
Golden, cheesy pockets with sauce and toppings, cooked in a pie iron over a campfire or stovetop in minutes.
# What You'll Need:
→ Bread
01 - 8 slices white or whole wheat sandwich bread
→ Sauce & Cheese
02 - 1/2 cup pizza sauce
03 - 1 cup shredded mozzarella cheese
→ Toppings
04 - 12 to 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 Steps:
01 - Preheat the pie iron over a campfire or stovetop for 2 to 3 minutes.
02 - Brush one side of each bread slice with melted butter. Arrange 4 slices, buttered side down, on a clean work area.
03 - Spread 2 tablespoons pizza sauce on each bread slice. Add shredded mozzarella and desired toppings. Sprinkle with Italian herbs if preferred.
04 - Top with remaining bread slices, buttered side facing upward.
05 - Transfer each sandwich to the preheated pie iron. Close and latch securely. Trim any bread overhang for snug closure.
06 - Cook over medium heat for 3 to 4 minutes on each side, or until bread is crisp and cheese is melted.
07 - Remove pockets carefully from the pie iron. Let cool briefly before serving.
# Expert Tips:
01 -
- Pie iron pizza pockets promise gooey centers and crispy edges, even over unpredictable campfire heat.
- You can let everyone design their own mini pizza – it turns dinner into a hands-on adventure.
02 -
- Once, I forgot to butter the outsides and ended up with stubborn, stuck bread – don't be like me, butter everything well.
- Learning to rotate the iron gave me even browning and stopped any burning on one side, so slow and steady wins here.
03 -
- Pre-heat your pie iron every single time for that unmistakable sizzle and crispiness.
- Try switching up the bread – a rustic sourdough gives extra flavor and crunch.