Baeumler Campfire Recipes

Cookie Dough-nut S’morewich

WARNING: This twist on a campfire classic is a mouthful but once you’ve tried it, you may never go back. 

Ingredients: 

• Graham crackers
• Peanut butter
• Toasted marshmallows
• Chocolate or chocolate spread
• Cookie dough (pre-made or homemade safe-to-eat) 

Instructions:

We’re not sure if you need instructions for this campfire classic but here it is just in case. 

1. First, and perhaps most importantly, get the fire going and the coals smoldering! 
2. Take a graham cracker and spread a layer of peanut butter on one side. The ultimate question is, crunchy or smooth? 
3. Take your second cracker and place a piece of chocolate on top, or spread a layer of your favourite chocolatey spread.
4. Roast your marshmallow until it’s reached a perfect golden hue (unless you’re more of a ‘let it burn!’ kind of camper – we don’t judge).
5. Place your roasted ‘mallow on top of the chocolate-covered graham cracker.
6. Take a small amount of cookie dough and push it into the center of your marshmallow. 
7. Top it all off with your second peanut butter cracker and voila! You have the perfect cookie dough-nut s’morewich! 

Grilled Campfire Pizza Pockets

Sure, you could just grab frozen pizza pockets off a store shelf, but have you ever experienced the magic of a fresh pizza pocket, kissed by an open flame? We didn’t think so. Give these Grilled Campfire Pizza Pockets a try!

Ingredients:

• Pre-made pizza dough
• Pizza sauce
• Shredded mozzarella cheese 
• Pepperoni slices 
• Additional toppings:
  • Diced ham or bacon
  • Sundried tomato 
  • Fresh basil 
  • Sauteed onions and bell peppers 
  • Sliced jalapeños for a spicy kick

Instructions: 

1. Roll out the pre-made pizza dough on a floured surface to about ¼ inch thickness. 
2. Cut the dough into equally sized squares, ensuring they are large enough to hold the fillings and seal the edges.
3. Assembly:
   • Spoon a generous amount of pizza sauce onto each dough square, leaving some space around the edges for sealing. 
   • Sprinkle shredded mozzarella cheese on top of the sauce. 
   • Add desired toppings and distribute them evenly across the dough. 
   • Fold each dough square in half to cover the fillings, forming the pocket. 
   • Seal the edges firmly by pressing them together. Ensure they are tightly sealed to prevent the fillings from leaking out while cooking 
4. Lightly add some oil or butter to the inside of the aluminum foil and then individually wrap each pizza pocket in the foil. Make sure the foil is securely wrapped around each pocket. 
5. Place the wrapped pizza pockets on the grill or over the campfire, ensuring they’re on a part of the fire with medium heat. 
6. Cook for about 10-15 minutes, turning the pockets occasionally to ensure even cooking. The pockets are ready when they turn golden brown and the cheese is melted and bubbly inside.