Foil Pizza Pockets
Tortillas folded around sauce, cheese, and cured meat, then crisped in a foil packet over coals.
- calories
- 620
- weight
- 7 oz
- cal / oz
- 89
- protein
- 26 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 10 min
- total time
- 20 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Backpacking
- Nut free
- Foil packet
- Grab and go
- Shelf stable
- Basic
Ingredients
| Flour tortillas | 4, 8-inch | stand in for pizza dough; they fold and travel flat |
|---|---|---|
| Tomato paste | 1 tube or 3 oz | thin with a spoon of water if it is stiff |
| Italian seasoning | 1 tsp | stirred into the paste, this becomes pizza sauce |
| Shelf-stable mozzarella or low-moisture block | 3 oz | vacuum-sealed keeps a day or two out of a cooler |
| Swiss cheese | 2 oz | optional second cheese, packs the same way |
| Pepperoni slices | 2 oz | cured, no cooler needed |
| Shelf-stable ham or prosciutto | 2 oz | |
| Olive oil | 1 tbsp | for the outside of the tortillas |
Method
- Build a bed of coals, or set a grate over a low fire. Flames scorch foil packets before the cheese melts.
- Stir the seasoning into the tomato paste in its tube or in a cup. Spread a thin layer on half of each tortilla, leaving a finger-width border.
- Lay on cheese first, then pepperoni and ham, then the second cheese if you brought it. Cheese on both sides of the meat glues the pocket shut.
- Fold each tortilla over, brush or wipe the outside with oil, and wrap tight in foil. Fold the foil edges twice so nothing leaks.
- Set the packets on coals or the grate for about 4 minutes, flip, and give them 4 more. Check one before you commit the rest.
- Open carefully. The filling holds heat far longer than the tortilla does.
The original is baked dough. Dough needs proofing, an oven, and 450F you will not get out of a fire ring, so the tortilla does the job instead: same fold, same handheld result, no rise time. Everything inside is already cured or aged, which means no cooler and no food-safety math.
The order of the filling matters more than the amounts. Cheese against both faces of the tortilla melts into a seal, so the sauce stays in the pocket rather than in the foil. Keep the sauce thin and the border wide, and use coals rather than flame. Foil conducts fast, and the outside will char well before the middle is warm if the fire is still burning high.
Packing
Cheese and meat go in one sealed bag, tortillas flat against the back panel of the pack so they do not crumble. Pre-cut squares of heavy-duty foil, one per pocket, tucked into the same bag.
Variations
- Swap the meat for sliced mushrooms and dried peppers rehydrated in a little of the sauce.
- A grill grate and a dry skillet works if you would rather skip foil entirely: press and flip like a quesadilla.
https://dontwastethecrumbs.com/recipe-healthy-homemade-hot-pockets