Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 count)
16
slices pepperoni (from 6-oz package)
4
slices (0.8 oz each) mozzarella or provolone cheese, cut into quarters (from 8-oz package)
Special equipment: cast-iron square-shaped pie iron or camp cooker
Preparation
Build campfire, and let burn until most of the large flames have subsided.
Meanwhile, separate dough into 4 rectangles; reshape each rectangle to form 6x4-inch rectangle, firmly pressing perforations to seal.
Place 4 pepperoni slices and 4 cheese quarters onto center of each rectangle to within 1/2 inch of edges. Fold dough in half (starting with one of the short ends) over filling; firmly press around edges with fork to completely seal. Spray inside of pie iron lightly with cooking spray. Place one filled crescent into pie iron; close iron, and latch shut. (If you only have one pie iron/camp cooker, place remaining assembled pies/pockets in refrigerator or cooler while cooking in batches).
Cook over medium heat (near hot embers) 10 to 15 minutes, turning occasionally, until dough is golden brown and cooked through. Cool 5 minutes before serving. Repeat for remaining crescent pockets, carefully watching cook time as pie iron heats up.
