Pie Iron Pizza Pockets (Printable)
Butter-brushed bread pockets with mozzarella, pizza sauce and toppings, cooked over a campfire or stovetop.
# 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 - Warm the pie iron over a campfire or stovetop for 2 to 3 minutes before assembling pockets.
02 - Brush one side of each bread slice with melted butter. Arrange four slices buttered side down on a clean work surface.
03 - Spread each bread slice on the work surface with 2 tablespoons pizza sauce. Distribute mozzarella cheese evenly and add preferred toppings. Sprinkle with Italian herbs if using.
04 - Cover each assembled base with a remaining bread slice, buttered side facing up.
05 - Place each sandwich into the preheated pie iron, close securely, and trim any excess bread from the edges.
06 - Cook each side of the pockets over medium campfire heat for 3 to 4 minutes, until crusts are golden and cheese is fully melted.
07 - Transfer cooked pizza pockets from the pie iron, let cool briefly, and serve warm.
# Expert Advice:
01 -
- It’s your ticket to gooey, customizable pizza goodness with hardly any fuss—especially outdoors.
- There’s almost no clean up, and everyone can make theirs exactly how they like it.
02 -
- Once I rushed and didn’t butter the bread fully—the result was a stubbornly stuck, charred mess I’ll never repeat.
- Switching to slightly stale bread changed everything: fewer rips, better crunch, and no soggy surprises.
03 -
- A little sprinkle of cornmeal inside the iron can keep things from sticking and add a subtle crunch.
- Don’t skip letting the pockets rest a minute or two after cooking—the cheese sets up, and you avoid lava-mouth.