We love to hear from folks who are creative with their campfire cuisine, but not everyone has the time to send us their recipes. Well, here's a motivator for you. Each month we'll try out the best tasting treat of the lot. If your recipe is selected as the month's winner you'll receive a free Rome Pie Iron! Additionally, winning recipes may be put on this page and perhaps in future printings of our Pie Iron Cookbook (we have a chapter in the book which only has winning recipes.) If the winning recipe shows up in a future copy of the book, we'll send you a copy.

Don't worry about privacy - we'll only print your first name and perhaps the city, state or country that you're from. Also - rest assured that we will never give your address to a third party or put you on some kind of mailing list. One more thing - I know some of you are maniac camp chefs with a million recipes under your belt, so in the interest of us more struggling chefs, you can only win once per year.

Here's How To Enter:
1) Write up your favorite fab recipe

2) Make sure to include your name and address.

3) Send it via email to contest@pieiron.com

4) Wait & see if you've won.

Some Of Our
Winning Recipes

**** NEW WINNER ****
Mini Cinnamon Rolls
submitted by Marylu from Cazenovia, WI

Refrigerated biscuits, (any brand)
mini marshmallows
cinnamon-sugar mixture
( I keep a shaker of it on hand )

flatten out a biscuit, and put it in an iron.
put 6 mini marshmallows on biscuit
(you can use more if there's room)

sprinkle with cinnamon-sugar mixture
flatten out another biscuit, place on top and seal together

Put over fire for just a few seconds, they don't take long to brown.

These are a great hit with my family and friends when camping.

**** NEW WINNER ****
Stuffed Cornbread Pie
submitted by Jason from Oak Harbor, WA

Cornbread Crumbs
Prepared Chili
Pepper Jack Cheese (slices and shredded)
Butter, Oil, or Cooking Spray
Sour Cream

This is a great recipe for the leftovers
(especially if chili and cornbread were last
night’s dinner). Grease both sides of a square pie iron very well (round or doubles work great too, depending on your preference).

Press the cornbread crumbs into each side, forming a crust (approximately a quarter inch thick). Fill one side of the iron to just below the rim with chili (dropping spoonfuls works the best-you don’t want to disturb the crust). Place cheese over the chili as desired. Cook in medium hot coals for 4
minutes on each side. Remove from iron while still hot and sprinkle with cheese. Great served alone or with sour cream on the side. Enjoy!

Pie Iron Cuban Sandwich
submitted by Eric from Bethleham, PA

Good rye bread
Thinly sliced ham
Thinly sliced pork
Swiss cheese

The key to this recipe is to get the sandwich pickles that lay flat. make sure the cheese is one of the first layers toward the bread so it melts over the other ingredients...yum!

Pineapple Upside Down Cake
submitted by Brenda in Indiana

1 cake donut
softened butter
sliced pineapple ring
1 tablespoon brown sugar

Slice donut and spread inside with butter. Turn butter side out and place into pie iron. Top with pineapple ring, brown sugar and then other half of buttered donut. Toast until donut is golden brown (you can hear the brown sugar sizzling.)




Angel Food Fruit Pies
submitted by Richard from Johnstown, PA

Use a premade angel food cake from the grocery store, preferably the kind shaped like a brick. Cut two 1½" slices. Preheat pie irons in fire. Melt butter into both sides of iron. Place 1 slice angel food in bottom of iron. Spoon cherry pie filling onto top of cake. Place second slice angel food on top. Close the pie iron and cook until angel food becomes golden. Eat.

Other pie filling flavors also work but cherry is by far the best. Blueberry is also good.



Fudge Pie
submitted by Pat from Marysville, OH

Spray irons with butter spray...cut frozen piecrust larger than iron. Put in a few chocolate chips, peanut butter chips and walnuts. Add a tsp of Eagle Brand sweetened condensed milk, put top piece of large circle of piecrust, and bake over fire on both sides. Remove and roll in sugar. This will be hot and oozy, so you may want to eat it with a fork.


Mock Angel Food Cake
submitted by Opal from Knox, PA

Cut Italian bread in cubes. Dip in Eagle Brand milk then roll in shredded coconut. Spray Pie Iron with butter/Pam. Place cake in Pie Iron and cook over fire 10 to 15 minutes.


Banana Cream Pie
submitted by Pam from Duluth, MN

Use 2 pieces of bread, butter side out. Place sliced bananas and marshmallows (cut into quarters) or mini marshmallows evenly on bread. Cook until marshmallow is melted. These are wonderful!










Peach Pie
submitted by Cheryl from West Point, IA

Place the buttered side down, put in 1/2 peach, spoonful of brown sugar, and then cover with the other slice. When done, sprinkle with cinnamon and powdered sugar. One of our favorites...







Chicken Quesedillas
submitted by Patricia from Peekskill, NY

Place one slice of bread, butter side down, on lower half of cooker. Spoon a little bit of diced precooked chicken mixed with a little thick teriyaki sauce on center of bread. Add some grated cheddar and mozzarella cheese. Place second slice of bread, butter side up on top of fillings. Latch handle; trim off excess bread if necessary. Toast over campfire until golden brown on both sides.




Venison Tenderloin Sandwich
submitted by Patricia from Malta, NY

Slice venison tenderloin about ½" thick (2 slice fit nicely in Pie Iron.)
Top with 1 tsp butter or margarine, 1/4 tsp Worcestershire sauce, salt/pepper to taste, dash garlic powder, dash onion powder, one small onion sliced thin, one small can mushrooms drained. Place all ingredients in Pie Iron and close. Hold over hot fire for about 3 minutes each side. Check tenderloin. You want meat cooked through but not overdone. Serve on a fresh hard roll. Makes two sandwiches.



Scotty's Tassie Salmon Jaffle
submitted by Scott from Tasmania, Australia

Place bread in the usual manner, butter side out. Add very thinly sliced fresh or smoked Atlantic salmon, very thinly sliced onion, Brie or Camembert cheese & cracked pepper to taste. Mm-mm! Enjoy


Murphy Calzone
submitted by Rose from Grass Valley, CA

1 package frozen spinach (thawed)
1 white onion chopped
8 oz sliced mushrooms
garlic - minced
white pasta sauce - 1 jar
2 Pillsbury pizza crust dough
4 oz shredded mozzarella cheese
pine nuts & artichokes optional

Sauté veggies in oil until tender. Line top of veggies with pizza dough, stretched over the edge of the pie iron. Close lid, turn pie over, and open this side. Lay another strip of the crust across the top of this side, toss in some grated cheese. Stretch dough out over the edge of the iron. Press dough edges together, leaving some on the outside. When lid is closed again, trim edges off. Cook until crust is browned. These ingredients make 4 double pie iron calzones.

We have had fun making this and many more I enjoy your cookbook and get many great ideas from it!

**** NEW WINNER ****
Veggie Medly
submitted by Paula from Mars, PA

Using a double pie iron place thinly sliced zucchini, pepper (green, red, yellow or even hot peppers), and tomato on one side of lightly greased iron.
Add 1 Tablespoon Italian dressing, close and cook over coals until veggies are cooked through but still slightly
crisp.  Usually 3-4 minutes on each side does the trick.

It's a great way to get kids (and adults) to eat their veggies even when
their away.

We usually make this when we go to our cabin in Forest County, PA  


**** NEW WINNER ****
Pumpkin Pudgy Pie
submitted by Carolyn from
Milwaukee, WI

1 loaf bread (any type)
1 can pumpkin pie mix

Spray pie iron with pam, butter 1 side of each slice of bread, place butter
side to pie iron add pie mix and 1 marshmallow, top off with other slice of
bread, butter side up and close pie iron.
Place in hot coals, does not take long to get golden brown 2-4 minutes per
Let cool slightly and enjoy.

**** NEW WINNER ****
Our Dessert Pie
submitted by Kathleen from Toledo, OH

We like to take the bread, butter side down, with a spoonful of chocolate pudding, a spoonful of cherry pie filling & 1/2 of a marshmellow. Cook til golden brown.

It has been one of our favorites since the early 70's. We made them for our kids & now make them for them & their kids, our grandkids.

Breakfest Chili Pie
submitted by Barb In Colorado

Place one slice of bread, butter side down on lower half of cooker. Spoon a little bit of diced chilis (whatever your preference - Jalapenos, Anaheims or green chili) on center of bread. Add some grated cheddar cheese and leftover potatoes from last night's baked potatoes in the coals. Place second slice of vread, buter side up on top of fillings. Latch handle; trim off excess bread if necessary. Toast over campfire until golden brown on both sides. Yum!

Wish Pie
submitted by Johann from Minneapolis, MN

Here is a "pudgie pie" memory of a thritysomething Eagle Scout. Climbing the ranks of Scout Troop 407 in Janesville WI found me in the company of many a campfire. It was a magical time filled with song, story, laughter and food. One of the grandest treats of all was the "Pudgie Pie", a couple of pieces of bread and generally a can of pie filling. However when we fell on leaner times we made of with a "Wish Pie." Simply two pieces of bread in our pie iron held over the fire until it was just right. Step two was to eat the pie and wish it was filled with something.



Peach Pie
submitted by Cheryl from West Point, IA

Place the buttered side down, put in 1/2 peach, spoonful of brown sugar, and then cover with the other slice. When done, sprinkle with cinnamon and powdered sugar. One of our favorites...


Cherry In A Cloud
submitted by Jean from McHenry, IL

Butter bread and sprinkle buttered sides with cinnamon sugar. Place buttered side down and add 2 tbl pie filling and a slice of cream cheese. Top with other slice of bread and cook!! We just love this!!


Apple Pie
submitted by Russ from Marietta, OH

2 cups of flour
1 cup of lard
pinch salt
1½ tbl water

4 large apples (peeled and sliced)
1/2 stick butter
tsp cinnamon
tbl sugar
2 tbl tapioca

Mix flour, salt and lard together until "crumbly". Add water slowly and mix gently until a ball of dough forms. Do not over mix of crust will be tough (at least that's what my 80 year old mother told me and this is HER apple pie recipe.) Lightly flour a flat surface and roll out the dough. Cut dough to fit pie iron.

Mix apples, melted butter, cinnamon, tapioca and sugar together. Spoon the apple mixture onto the middle of a pie dough square. Lay second pie dough square over the apple mixture and then crimp the edges of the pie dough together.

Place the filled apple pies into a pie iron, close tightly and cook approximately six inches over a bed of coals for 10 - 15 minutes. Open the pie iron after a couple of minutes to ensure the piecrust is not browning too fast or the crust will be done before the apples are thoroughly cooked.

Open the pie iron, remove the pie, let cool for 5 to 10 minutes and enjoy!



Traditional Philly Cheeseteak Pie
submitted by Ray the Hobo Pie Man from Ambler, PA

For over 12 years, Ray and his wife have been using serving up pies made with our round cast iron design at the Appalachian Stringband Festival in Clifftop, WV. In this time, they've made over 12,000 pies!! Click here to read more about the Hobo Pie story.

Here's the recipe for one of their classic pies:

A few ounces of precooked Steakum sandwich steak
A good portion of shredded cheese (we use a blend of mozzarella and provolone)
Some finely chopped fried onions and peppers
A gentle squeeze of pizza sauce in squeeze bottle
We use some Italian bread sliced fairly thin.
We always use Pam or some other nonstick spray and only spray maybe once every 15 pies or so....It's as close to a Philly CheeseSteak as you'll find out in the woods.



Grilled Cheese Sandwich With Sauerkraut
submitted by Terry from Annandale, MN

We have bonfires in our backyard and this is one of my husband's recipes that has been a hit with everyone!

Two slices of bread
Two slices of cheese
Sauerkraut (drained)
Hot peppers - the kind you shake on top of pizza (crushed red pepper flakes - ed.)

Butter your bread on the inside. Fill with 2 slices of cheese. Drain your sauerkraut and add that to the sandwich. Next (if you like) sprinkle it with red hot peppers. It's delicious and simple! Hope you like it!


The Detroiter
submitted by Terri from Caro, MI

This recipe works best with the Rome Panini Press & Italian bread. Place slice of bread, buttered side down, into cooker. Place sliced deli turkey breast and slice of swiss cheese on bread. Add Thousand Island dressing and cover with remaining slice of bread, buttered side up. Close cooker, latch handles and grill to golden brown.



Meatloaf Leftover Sandwich
submitted by Marie from Shelocta, PA

Between two slices buttered bread, put 1 slice meatloaf, 1 slice cheese, 1 slice tomato and 1 slice onion. A very tasty meal my family has been enjoying for many years.

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