Pie Iron Pizza Pockets (Printable Version)

Crispy campfire pockets stuffed with mozzarella, sauce, and your favorite toppings, cooked in a pie iron.

# Ingredient List:

01 - 8 slices white or whole wheat sandwich bread

02 - 1/2 cup pizza sauce

03 - 1 cup shredded mozzarella cheese

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)

09 - 2 tablespoons butter, melted

01 - Heat 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 surface.

03 - Spread 2 tablespoons pizza sauce on each prepared bread slice. Sprinkle with shredded mozzarella cheese.

04 - Layer with preferred toppings and a pinch of dried Italian herbs if desired.

05 - Cover with remaining bread slices, buttered side up. Place each pocket into the preheated pie iron, close and secure. Trim any excess bread.

06 - Cook over medium campfire heat for 3 to 4 minutes per side, until bread is golden and cheese is melted.

07 - Carefully open the pie iron, transfer pockets to a plate, allow to cool briefly, then serve warm.

01 -

The trick is that they're endlessly customizable: you can sneak in your favorite toppings and personalize each one.
How often do you get golden, melty campfire pizza in the palm of your hand in less than twenty minutes?

02 -

If you use too much pizza sauce, the bread turns soggy and falls apart—the first batch taught me that.
Wiping melted cheese off a hot pie iron is never fun, so pressing the edges firmly really makes cleanup easier.

03 -

Test your pie iron on a slice of plain bread first—it helps gauge the right heat and timing without risking a full sandwich.
Don’t open the pie iron too soon; patience gives the cheese enough time to melt and the crust to crisp perfectly.