Campfire Meat Pies (easy weeknight supper!) with Brady
I had my first meat pie during my brief stint in the SCA, a group of very fun people who completely re-enact medieval times (I loved sewing my own garb!). People would make them ahead of time, wrap in foil and refrigerate, and then we’d heat them by the fire whenever someone got hungry. They were awfully handy and awfully good.
So when Brady goes on camping trips this is the first recipe I go to for convenient food to take with him. The options are endless and I hope you’ll use this one as a springboard and get creative to suit your personal tastes. I’d LOVE to hear about your combination ideas in the comments section! These also make a fun supper for those rushed evenings when you have to head out the door as soon as everyone gets home. They’d work for family movie night or just a lazy evening meal as well.
Ready to get cooking? This is another great recipe to make with your kids or just let your kids make all on their own. Brady is going to help me with this one. He’s quite the cook!
Today I’m using deli roast beef, deli chicken, mozzarella cheese, and cheddar cheese. You’ll need some crescent roll dough to seal it all up in and as you can see I grab whatever I get to first.
I’m also using Ro-Tel in mine. I really love the flavor of chicken, cheddar, and a bit of Rotel. This is where I’d like for you to come in in the comments section and give us all some more ideas for fillings in these pies. Here are a few of mine:
- Chicken and BBQ Sauce
- Leftover pulled pork and BBQ Sauce
- Ground beef, mozzarella, and a bit of spaghetti sauce
- Sloppy Joe Meat Pies
- Deli roast beef, peppers and onions, and mozzarella
- Chicken nugget (a single frozen one) and cheese
What else can you think up? Lets brainstorm together in the comments!
I pull out a few slices of deli meat and give them a good dicing up .
Like this
Now open your crescent rolls and separate them all out like this.
This is best if your dough is really cold. If you let it sit at room temperature it gets very sticky and stretchy and harder to work with.
Spray a baking sheet with cooking spray
Place a bit of meat in the center of each crescent roll as my chief assistant is doing here.
Sprinkle a bit of cheese over the top.
Look at that little face? He’s gotten so tall this year. Yesterday he was in the kitchen with me (we kinda live there) and said
“Ma, I can’t believe how fast this year has gone by, can you believe I’m almost in fifth grade?”
I told him “I know Baby, and the thing is, the older you get the faster it goes.”
He thought about this a moment in his very serious way and nodded saying “Yeah, I’m gonna be all grown before you know it.”
~sighs~
If you are going to use Ro-Tel, make sure you drain it well and then add that, too.
Ooh, chopped green chiles would be good in this!
Here is that a little closer up…
Meat and cheese
Then fold the edges over however you can to get it all sealed up.
These are Brady’s, didn’t he do a great job?
mine usually end up looking like little round packets.
Bake them at 350 for ten to fifteen minutes (mine take about thirteen), until browned.
Allow to cool completely. Im’ using a cooling rack but you don’t have to.
If you’re having these for supper, you can just eat them right now!
Once completely cool wrap each one in foil and write the filling on the package so folks know which one they’re about to eat.
To be honest with ya (I really hate that phrase but I’ll get to why in a minute*) I have no idea what is in this packet because I made them all at once and didn’t keep up. I just wrote “beef” on it as a little visual example. Whoever bites into this one has a 50/50 chance of getting beef and I figure those odds are better than most! So you might want to cook them separately, make all of one variety first and then move on so you know what is what.
*I really dislike that phrase because anytime someone says “To be honest with you” they are basically saying “up until this point I haven’t been…”
So now I gotta go repent for saying it myself.
Place in a zipper seal bag and put in the fridge. Before heading out, place this bag in an ice filled cooler. At the campfire, simply place at fire’s edge or over hot coals until heated through.
If you are having these at home, just eat ’em! You can refrigerate them and reheat in the microwave as well, don’t fret with the foil, I toss them all in a zipper bag unwrapped for the fridge.
Aren’t they pretty?
These chicken, cheese, and Ro-Tel ones are my favorite.
Campfire Meat Pies
- Canned Crescent Rolls
- Deli Meat
- Cheese
- Sauce and other add ins of your choice*
For each little pie you’ll need about 1 heaping tablespoon of chopped meat, 1 tablespoon of shredded cheese, and 1 teaspoon to 1/2 tablespoon of sauce or other add ins. Make sure you leave plenty of room at the edge to seal packet.
Roll out chilled crescent roll dough and separate into triangles. Place meat, cheese, and other add ins in center of each triangle and fold dough over to seal. Bake on greased cookie sheets at 350 for ten to fifteen minutes, or until lightly browned. Serve warm if you like or allow to cool and wrap each individually in foil. Refrigerate foil wrapped sandwiches and place in zipper seal bag in cooler for transport to campfire. Heat at fire’s edge or on coals until heated through.
With a lot of folks planning camping trips this summer, I’d REALLY love to hear your ideas for add ins in these little sandwiches in the comments section on this post!
Nobody cares if you can’t dance well.
Just get up and dance!
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These would be good done up as beerocks. You know, with hamburger,onion,cabbage,cheese and spices. I have been so cabbage hungary lately. Maybe use pop-open biscuits instead of cressent rolls.
We like tuna, cheddar cheese, a little chopped onion, some corn (frozen or canned).
I loved the campfire meat pies. I have not tried it yet but a nother version might be for breakfast-scrambled eggs and cheese with either bacon bits or regular bacon. You could make them into mini omlett pies.
Oh I forgot to say, what about s’more pies? That would of course be kind of silly if you’re actually going camping since s’mores with marshmallows toasted over the fire would be the best, but they would be fun to have at home! Crescent roll, mini marshmallows, chocolate chips… maybe even a little peanut butter a la Mexican S’mores 🙂
I ended up making ham and sauerkraut pies and we had them with salad. Once we got the lid off the jar of sauerkraut (an adventure we’ll surely remember for the rest of our lives… it ended with my fiance handing me the jar after working at it for a good 10 minutes and me getting the lid off on the first try), it ended up being pretty much the easiest and fastest dinner I’ve ever made. I made some of them double sized with two crescents, those were even faster. And, most importantly of all… they tasted great!! Can’t wait to see how they are as leftovers at lunch tomorrow.
There really are so many possibilities with this! I got lots of ideas from reading the other comments. I do actually make a variation of this on a regular basis, and think it’s kind of funny that no one has mentioned mine yet: You drain a couple cans of tuna really well (squeezing out the excess liquid with your hands), and stir in an egg and some shredded cheese (1/2 cup or more if you want), then put a little bit in the center of each crescent roll and seal it. I usually use 2 crescent rolls for each, but don’t see why you couldn’t use one. I need a quick dinner tonight and already have some ham in the fridge, so I think I may be making a ham and ___ version of this tonight!
Also, Christy- Brady looks like such a sweet kid. In the first picture of him, he looks a lot like you. I think Katy looks a lot like her dad.
this is a great idea.. I am going to make some of these. I have those same plates…
I think a Chicken Cordon Bleu-type sandwich would be great: A chicken nugeet wrapped in a strip of cheese wrapped in a strip of ham. Maybe with a little honey mustard on it? YUM!