Pie Iron Pizza Pockets (Printable)
Crispy campfire pockets stuffed with mozzarella, sauce and favorite toppings—ready in under 20 minutes.
# What You 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 melted butter
# How-To:
01 - Heat the pie iron over a campfire or stovetop for 2 to 3 minutes before assembling.
02 - Brush one side of each bread slice with melted butter. Place half the slices, buttered side down, on a clean work surface.
03 - Spread 2 tablespoons of pizza sauce on each prepared slice. Top evenly with shredded mozzarella and selected toppings. Sprinkle with Italian herbs if desired.
04 - Cover with remaining bread slices, buttered side facing up.
05 - Carefully position each sandwich into the preheated pie iron, close securely, and trim any visible bread edges.
06 - Cook over medium campfire heat for 3 to 4 minutes per side, or until bread is golden brown and cheese has melted.
07 - Remove pockets from the pie iron with tongs, allow to cool briefly, then serve warm.
# Expert Tips:
01 -
- This is the ultimate shortcut pizza with that irresistible fire-kissed flavor you can only get outdoors.
- Everyone can customize their own pocket, which turns dinner into a hands-on adventure rather than just another meal.
02 -
- Overfilling leads to stubborn pockets that won’t close or ooze out everywhere (lesson learned with marshmallows one summer).
- Always preheat the pie iron—a cold iron means sad, pale bread instead of that perfect crust.
03 -
- Never rush flipping; patience means both sides get an even, crispy crust without burning.
- Adding a pinch of coarse sea salt on the buttered bread before cooking ups the flavor more than you’d guess.