Camping Stromboli
also known as a pizza log, this versatile recipe is a fun way to have pizza while camping
Servings: 3 people
Ingredients
- 1 tube premade pizza dough
- 1 jar pizza sauce
- 1 cup shredded mozzarella
- assorted toppings
- dried herbs optional
- extra sauce for dipping optional
- honey for dipping optional
Instructions
At home
- Cut three pieces of foil and three squares of parchment paper. Place one piece of parchment paper on top of each piece of foil.
- Open your tube of pizza crust and lay it out on a cutting board. Cut it into three even pieces.
- Lay out one piece of crust on top of each piece of parchment paper.
- Spread about one tablespoon of sauce on top of each crust, leaving a ½ inch border around the sides.
- Sprinkle some cheese and toppings across the sauce. Don’t be too generous with your toppings.
- Carefully roll your crust into a pizza log, keeping the toppings inside the roll. I find it easier to roll towards me, others find it easier to roll away, and still others like to roll to the side. Play around with it to find your preferred method.
- Pinch the sides together to seal your Camping Stromboli.
- (Optional) Sprinkle the top of your sealed pocket with dried herbs such as basil, oregano, or some sort of pizza mixture. We especially like Penzey's Pizza Seasoning for topping ours.
- Wrap the parchment paper and heavy-duty foil around the log.
- Refrigerate up to three days or freeze until time to go camping.
At the campsite
- Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
- Place your pizza logs over heat for 45 minutes, flipping and rotating every 15 minutes.
- Carefully pull the packets off and let them cool for a minute or two.
- Either open the seams and place the pizza log on a plate or unwrap and eat bite by bite.
- Serve with extra pizza sauce and/or honey for dipping if you wish.