This warm, gooey, chocolatey treat is a crowd-pleaser around the campfire. It is a super simple recipe that only needs 3 ingredients and minimal prep time. Have it for breakfast, lunch, or as dessert – we won't judge!

Equipment Required:

  • Coghlan's Cast Iron Cooker or Double Cast Iron Cooker 
  • Campfire or other heat source such as a camp stove 
  • Cooking spray or butter to grease cast iron cooker
  • Knife and spoon 

Ingredients

Serving Size: 3 pies

Ingredients:

  • 1 package (318 g) of Pillsbury Crescents dough 
  • 2 bananas 
  • 6 Tbsp. (160 g) of Nutella or other hazelnut spreads 

Prep Time: 5 minutes

Cook Time: 10 minutes

Directions

  1. Spray both inner sides (cooking surface) of the Camp Cooker with cooking spray, or grease with butter 
  2. Divide up the dough and gently press it into one of the Camp Cooker plates. Try to spread the dough evenly to fill the surface of the Camp Cooker. Remove excess dough that is draped over the edge of the cooker.
  3. Add the Nutella (or hazelnut spread) using a spoon to one of the Camp Cooker plates. We recommend putting 2 Tbsp. of spread per pie. (Note: be careful not to over-fill the camp cooker with too much dough or fillings.)
  4. Carefully cut the banana into medium-thick slices and portion it evenly among the pies.
  5. Drape a second piece of dough over the filled half. Pinch the dough together to seal the pie. 
  6. Close the Camp Cooker and place it on the grill over the fire, or rest it in coals. Cook for 5-7 minutes per side until the dough has lightly browned. 
  7. Let the cast iron cool, and carefully remove the pie from the Camp Cooker. 
  • pressing dough into cast iron camp cooker
  • spreading nutella on dough
  • adding banana slices to pie
  • adding top layer of dough to the pie
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