Single-serving Pie-Makers?

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I'm not sure if anyone else still has these things around but we have (from 30 years ago) these two pie-makers. One is supposed to put white bread in one side, add pie filling, top with bread and close it shut. Then the whole thing (which has a long handle) cooks over a campfire. It turns out like a toasty turnover.

My questions is: Has anyone tried anything different with these pie-makers? I was thinking of trying refrigerated biscuit dough in them to see if that would make them even better. It might make a complete mess, though. :sad

Nancy

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We "inherited" a couple of those things when we bought our (used) Rockwood pop-up years ago. I thought they were a gimmick at first. but turned out they make some good occasional grub. We like to use whole-wheat or rye bread and make impromptu shepherd's pies out of meat and veg mixtures. Excellent way to use up left-overs. You can also make some yummy gooey deserts out of all sorts of mixed-up stuff: peanut butter, Hershey's kisses, M&Ms, marshmallows, (inside some bread of course!), fruit pie filling, and that sort of unhealthy stuff. But I think the shepherd's pies are our favorites.

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I KNEW you all would have fantastic ideas! That's a great idea about the shepard's pie. OKay... what other things do you all make with these irons?

Nancy

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I have a set I bought at Academy Surplus a couple of years ago, plus the set I inherited from my dad. The older ones are better, slightly smaller and the bread fiills it better. The newer ones are large enough the bread does not meet at the edge and juice leaks . They are still out there , just measure the bread and the pie makers to be sure of a good seal before you buy one.

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I've never tried it, but I bet they'd make awesome Calzones.

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Calzones! That's a wonderful idea! What would you make the crust from? Runzas would be another variation, wouldn't it?

Nan

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Lazy way crusts? I'm sure there are a lot of things, but two things come to mind right away. Pita bread (might be too thin) or flour tortillas.

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Rats...now I gotta go get me one of those things. :o And it's all of your faults!

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all right, stop right here and tell me what happens to the bread part that sticks out. I have a round one and a square one. both smaller than a slice of bread. won't I get burnt crust?
AND what's a Calzones?

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They're like pizza inside of a crust. Italian turnover. Does this help?
Dough:
1) Dissolve 1 pk yeast in 1 cup warm water.
2) Mix 1 TBSP sugar, 2 TBSP oil, 1 tsp salt, 2 3/4 c flour to yeast and water.
3) Mix together till smooth. Knead and cover for 30 minutes. I cover with clear wrap
tightly.

In separate bowl: (this is what I use for a meaty and cheesy calzones. The ingredients are
up to you).
1) Mix 1 small can mushrooms, drained
2) 1/4 green pepper
3) 2 slices of onion
4) 1 jar Ragu (any kind)
5) 1 tsp italian seasoning
6) 1 tsp oregano
7) 1 tsp basil
8) 1/2 tsp garlic salt
9) 4 links of cooked italian sausage
10) pepperoni

Roll out dough approx. 10" circle. Place 1 to 2 cups of sauce mix in center of dough. Add
1/2 cup mozzeralla cheese to sauce in the calzones. Fold over and crimp shut.

Place on greased cookie sheet. Brush with melted butter (after 15 minutes of cooking).
Cook for a total of 25 min @ 375 degrees or until golden brown. Cover with remaining
sauce and cheese and enjoy !!!

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That isn't my recipe, it is actually one I copied off the web. I just put it up so you could get an idea.

For Campfire Calzones you could just put a little sauce and some cheese in the middle with a little oregano and basil. I think the bread would probably work the best because it would seal better...unless you had some dough that you brought from home that was precut.

Man, I gotta try this. It sounds good!

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Thanks Suz.
forget the camping, I want to try it at home. <img src=http://www.fiberglassrv.com/board/uploads/3e57b9142f9a7yumyum.GIF/> yumyum

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>all right, stop right here and tell me what happens to the bread >part that sticks out.

Once you close the iron together, you just trim or tear off what is left sticking out of the mold.

Nancy

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Orginally posted by Nancy Wolf

>all right, stop right here and tell me what happens to the bread >part that sticks out.

Once you close the iron together, you just trim or tear off what is left sticking out of the mold.

Nancy

Oh :m I guess that is logical. where was my brain? Thanks Nancy

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:wave

I like hot ham and cheese in the pie iron. We bought pie irons for our kids that camp. Our's is alum. and their's are cast iron. The girls like the pie filling.

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We grew up with these cast iron cookers. Have a Toast Tite brand which is 50+ years old. They make great grilled tuna sandwiches, and my kids loved cut up hotdogs with ketchup.

Susan O
New Hampshire

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***grilled tuna sandwiches *** I knew I was going to like you. I never would have thought of grilled tuna. now I'm really glad I got one of these cookers for Christmas.

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Get a few chunks of FRESH tuna from a seafood store and grill it right on the barbeque. It's excellent. :)

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I never would have thought of grilled tuna sandwiches either. There is nothing better than fresh tuna grilled. Yummm!

When using these pie irons, remember to always spray or grease them before using them or you may be eating the filling out with a spoon! :r

Nancy

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Make sure you add some pickles and cheese in with your tuna - the sandwiches are to die for!
We use sandwich irons for lots of treats - peanut butter and banana, ham and cheese, chicken salad ...
You can also fry up a couple of pieces of bacon, sausage or ham, and then fry an egg. Use the egg and meat in between bread or an english muffin and you have breakfast with no dishes!