Wednesday, September 4, 2013

Dinner by Campfire: Pepperoni Pudgy Pies

HUMP DAAAAY!  Gosh I love a short week!

On top of it being a short week, it's also my birthday week! Tonight I'm planning to make up some sort of birthday treat to bring into work tomorrow. It will be my first time baking something vegan AND gluten free. Any positive thoughts you can send my way will be appreciated. Right now I'm thinking some sort of banana muffin with chocolate chips.

In the meantime, I wanted to share my favorite creation from the weekend:

Pepperoni Pudgy Pies!

It's a similar process as my Campfire Cinnamon Rolls with a few extra steps. These delicious pies reminded me of the Hot Pockets of my youth. Ahh...nostalgia. Our pies were vegan and turned out great. I've listed the brands we used, but feel free to use whatever products you prefer.

What You'll Need:
1 roll of pre-made crescent rolls
Tomato sauce
Daiya mozzarella shreads
Tofurkey pepperoni
Earth Balance Butter
Garlic Powder
Italian Seasonings
Non-stick Cooking Spray
Pudgey Pie Iron

1.) Prepare the Crust Spray your pie iron with non-stick cooking spray. Unroll the crescent roll dough. Break apart and stretch the dough to roughly the size of your pie iron. We found that two crescent triangles fit one side of our double wide iron almost perfectly after a little stretching. Try to make sure you don't have any holes in the dough.

Our pie iron was already hot from the fire and had to stay off the table during prep.

2.) Add the Filling: First add some tomato sauce. 3-4 Tbs. seemed about right four our pies. Remember that you can always dip the finished pie in more sauce later. Then add the cheese in an even layer as you would on top of a pizza. Finally top with pepperonis or whatever other toppings you'd like.

Also get a nice hamstring stretch in :)

3.) Cover with the Top Crust: Place a similar sized piece of crescent dough on top of your pie. Gently press down the edges to seal. The dough will rise and will seal on its own pretty nicely so don't get too OCD on the pressing part. Spread a thin layer of butter on top of the crust. Then sprinkle with garlic powder and Italian seasonings. You could also add a little sprinkle of parmesan cheese on top for any of the cheese lovers out there.

If your butter is too hard to spread, set it by the fire for a bit to melt it.

4.) Cook: Close up your pie iron and cook over the campfire for 4-5 minutes on each side. Remove from the fire once the crust is golden brown. Plate your pie and enjoy!

Happy hubby :)


The sky is really the limit when it comes to fillings. Anything that works on a pizza will be delicious. You could use a cheddar or american style cheese and make more of a grilled cheese pie. Or you could do a sweet pie with chocolate, pie filling, or cinnamon and sugar.

After making these last weekend I have two words of advice: First, make sure you have enough crescent roll dough. One roll made 2 double pies for us, which was a pretty good amount of food for two adults. Second, try to work quickly and keep the dough cold. The dough will get very, very sticky as it sits out. I recommend having a spare zipper bag for storing the dough in your cooler between batches.

Cheers and happy Hump DAAAY!

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