Recipes

Make some of these great dishes with your BakePacker® on your next camping trip!  Let us know if you have any favorite recipes we can add to our site.

Some Great BakePacker Recipes:  

Dinner Biscuit

Biscuit Variation (Frankie's Perfect Biscuits)

Stew & Biscuits

Dinner Muffins

Individual Muffins

"Jiffy" Mixes

Apple Cobbler

Apple Coffee Cake

Gingerbread

Dutch Baby Pancake

BakePacker Dutch Treat

Cornbread

Devine's Irish Soda Bread

Game Fish

Fresh Trout or Game Fish

Rice Scampi

Rice (plain)

Rice with Condensed Soup

Omelets and Eggs

Cheese Omelet

Calzone (True Pizza Pie)

Huckleberry Calzone

Pizza



 

Dinner Biscuit  

(BakePacker Ultra-Light)

 

1 1/2 C Biscuit mix (Bisquick or Krusteaz) plus water, milk or buttermilk per package instructions (1/2 C).

 

Add all ingredients to bag. Mix/knead thoroughly. Boil/Bake 15 minutes. Remove from heat. Let stand, covered, for five minutes. Transfer to plate as shown (BASIC STEPS 10, Section). Serve with butter and jam.


Makes equivalent of 7-8 biscuits.

 

OR: For a smaller portion that serves 2:

1 C biscuit mix

1/4 C plus 1 tsp water

(BakePacker Standard)

 

2 1/4 C Biscuit mix (Bisquick or Krusteaz) plus water, milk or buttermilk per package instructions (2/3 C).

 

Add all ingredients to bag. Mix/knead thoroughly. Boil/Bake 20 minutes. Remove from heat. Let stand, covered, for five minutes. Transfer to plate as shown (BASIC STEPS 10, Section). Serve with butter and jam.

Makes equivalent of 10-12 biscuits.



 

Biscuit Variation (Frankie's Perfect Biscuits)  

(BakePacker Ultra-Light)

 

In a bowl, mix biscuit dough per Dinner Biscuit instructions. Press dough onto a floured surface to a thickness of 1/2 inch. Do not overwork the dough. Cut biscuits with a 2" cutter or rim of upside down cup (or just shape individual biscuits with your hands). Place plastic bag into BakePacker, spreading it evenly, with top open. Arrange 4 or 5 biscuits in the bag (one layer). Fold down bag. Place BakePacker into pot, checking water level (1"). Cover pot and bring to a boil. Adjust heat to a medium boil. Boil/bake 12 minutes (don't peek). Remove from heat and let stand, covered, for 3 minutes. Remove biscuits and repeat procedure with remaining dough. Serve with butter, jam or honey.

(BakePacker Standard)

 

In a bowl, mix biscuit dough per Dinner Biscuit instructions. Press dough onto a floured surface to a thickness of 1/2 inch. Do not overwork the dough. Cut biscuits with a 2" cutter or rim of upside down cup (or just shape individual biscuits with your hands). Place plastic bag into BakePacker, spreading it evenly, with top open. Arrange 6 or 7 biscuits in the bag (one layer). Fold down bag. Place BakePacker into pot, checking water level (1"). Cover pot and bring to a boil. Adjust heat to a medium boil. Boil/bake 12 minutes (don't peek). Remove from heat and let stand, covered, for 3 minutes. Remove biscuits and repeat procedure with remaining dough. Serve with butter, jam or honey.



 

Stew & Biscuits  

(BakePacker Ultra-Light)

 

Use any freeze-dried or dehydrated entree (2 serving size) or one 14 oz. to 16 oz. size can beef stew, pork n' beans, chili, corned beef hash, etc.

 

1/2 C Bisquick

1 1/2 T water

1 T powdered milk (heaping)

Check water level in your pot (1"). Add entree package contents to bag. If using freeze-dried or dehydrated entree, add water as stated on package directions (usually about 2 C). If using a canned entree, add contents to bag (no water). Place bag with entree onto BakePacker grid in your pot. Spread bag with entree to cover as much of the grid as possible. In a small bowl or cup combine Bisquick, powdered milk and water. Mix with fork and pat out dough to form 3-5 biscuits. Patted biscuits should have a coating of dry, dusty flour on them for best results. Now lay the biscuits on top of the entree in the bag. Boil/bake for 15 minutes (don't peek). Serve directly from the bag with a large spoon. Serves 2-4. As a variation, instead of forming individual biscuits, you can form 1 large -biscuit- (about 1/2" thick) and lay entire -biscuit- on top of entree in the bag. Boil/bake and serve as above.

(BakePacker Standard)

 

Use any freeze-dried or dehydrated entree (2 serving size) or one 14 oz. to 16 oz. size can beef stew, pork n' beans, chili, corned beef hash, etc.

 

1 1/2 C Bisquick

1/3 C plus 1 T water

1 T powdered milk (heaping)

Check water level in your pot (1"). Add entree package contents to bag. If using freeze-dried or dehydrated entree, add water as stated on package directions (usually about 2 C). If using a canned entree, add contents to bag (no water). Place bag with entree onto BakePacker grid in your pot. Spread bag with entree to cover as much of the grid as possible. In a small bowl or cup combine Bisquick, powdered milk and water. Mix with fork and pat out dough to form 3-5 biscuits. Patted biscuits should have a coating of dry, dusty flour on them for best results. Now lay the biscuits on top of the entree in the bag. Boil/bake for 20 minutes (don't peek). Serve directly from the bag with a large spoon. Serves 2-4. As a variation, instead of forming individual biscuits, you can form 1 large -biscuit- (about 1/2" thick) and lay entire -biscuit- on top of entree in the bag. Boil/bake and serve as above.



 

Dinner Muffins  

(BakePacker Ultra-Light)

 

1 C Biscuit mix (Bisquick)
2 tsp powdered egg
2 tsp powdered milk

1/2 C water

2 tsp sugar
1/4 C raisins (optional)

Add all ingredients to plastic bag. Mix thoroughly by squeezing bag. Place bag into BakePacker, spreading to cover as much of grid as possible. Loosely fold down top of plastic bag. Place BakePacker into pot. Cheek water level (1"). Cover pot. Bring to a boil and adjust heat to maintain a medium boil. Boil/bake for 10-12 minutes (don't peek). Remove from beat and let stand, covered, for 3 minutes. Transfer muffin as shown (basic steps; 10.). Cut into serving pieces. Serve with butter, jam. Serves 3.

Freshly picked huckleberries are delicious in this recipe. Just add berries and sugar to taste and boil/bake 12-14 minutes.

(BakePacker Standard)

 

1 1/2 C Biscuit mix (Bisquick)
1 egg
4 tsp sugar
1/3 C raisins (optional)
1/2 C Milk (if using powdered egg and powdered milk use 1/4 C water)


Add all ingredients to plastic bag. Mix thoroughly by squeezing bag. Place bag into BakePacker, spreading to cover as much of grid as possible. Loosely fold down top of plastic bag. Place BakePacker into pot. Cheek water level (1"). Cover pot. Bring to a boil and adjust heat to maintain a medium boil. Boil/bake for 15 minutes (don't peek). Remove from beat and let stand, covered, for 5 minutes. Transfer muffin as shown (basic steps; 10.). Cut into serving pieces. Serve with butter, jam. Serves 3-4.

Freshly picked huckleberries are delicious in this recipe. Just add berries and sugar to taste and boil/bake 18 minutes.



 

Individual Muffins  

(BakePacker Ultra-Light)

 

Muffin dough, being heavy, works nicely with paper bake cups.

In a bowl, mix muffin dough per Dinner Muffin recipe. Spread plastic bag evenly in BakePacker. Fill (5) paper bake cups 1/2 full and arrange in plastic bag (as shown). Fold down bag. Boil/Bake 10 minutes. Remove from heat. Let stand, covered, for three minutes. Remove muffins and repeat procedure with remaining dough. Serve with butter.

(BakePacker Standard)

 

Muffin dough, being heavy, works nicely with paper bake cups.

In a bowl, mix muffin dough per Dinner Muffin recipe. Spread plastic bag evenly in BakePacker. Fill (7) paper bake cups 1/2 full and arrange in plastic bag (as shown). Fold down bag. Boil/Bake 15 minutes. Remove from heat. Let stand, covered, for three minutes. Remove muffins and repeat procedure with remaining dough. Serve with butter.



 

"Jiffy" Muffins  

There are a variety of small (6 oz. to 9 oz.) muffin mixes available in your grocery store. They are inexpensive, tasty and perfect for BakePacker baking. The exception is any of the BROWNIE mixes. These contain a lot of shortening and do not bake well in BakePacker.

 

Some brands to look for are: "Martha White," " Gold Medal" and "Jiffy". These mixes offer you a large selection of flavors. You can add the liquid and egg measurements stated on the mix package. Substituting powdered/scrambled egg mix and powdered milk (reconstituted) works equally well.



 

Apple Cobbler  

(BakePacker Ultra-Light)

 

2/3 C Biscuit mix (Bisquick)
1 tsp powdered egg
1 tsp powdered milk
1/4 C sugar
1/3 C water
1/4 tsp. cinnamon
1/2 pkg freeze dried apple pieces (reconstituted)
1/4 C chopped pecans or walnuts


Add biscuit mix, powdered milk, egg, sugar and water to plastic bag. Mix thoroughly. Place bag into BakePacker and spread mixture to cover grid. Spread apple on top of biscuit mixture in the bag. Sprinkle top with nuts and cinnamon.

 

Loosely fold down top of plastic bag. Place BakePacker into pot checking water level (1"). cover pot and boil/bake 15 minutes. Maintain a medium boil. Remove from heat and let stand, covered, for 5 minutes. Serve hot with a slice of cheese. Serves 2.

This recipe is excellent substituting the apple with any retort pouch fruit or freeze dried fruit. Varieties of canned fruit (drained) such as pears, peaches and berries work equally well.

(BakePacker Standard)

 

1 1/4 C Biscuit mix (Bisquick)
1 T powdered milk
1/3 C sugar
1/2 C water
1/4 tsp. cinnamon
1 pkg freeze dried apple pieces (reconstituted)
1/4 C chopped pecans or walnuts


Add biscuit mix, powdered milk, egg, sugar and water to plastic bag. Mix thoroughly. Place bag into BakePacker and spread mixture to cover grid. Spread apple on top of biscuit mixture in the bag. Sprinkle top with nuts and cinnamon.

 

Loosely fold down top of plastic bag. Place BakePacker into pot checking water level (1"). cover pot and boil/bake 20 minutes. Maintain a medium boil. Remove from heat and let stand, covered, for 3 minutes. Serve hot with a slice of cheese. Serves 4.

This recipe is excellent substituting the apple with any retort pouch fruit or freeze dried fruit. Varieties of canned fruit (drained) such as pears, peaches and berries work equally well.



 

Apple Coffee Cake  

(BakePacker Ultra-Light)

 

1 T powdered egg
1 T powdered milk
1/4 C raisins or chopped nuts
3/4 C biscuit mix
1 packaged freeze dried apple pieces
1/4 C sugar
1/4tsp cinnamon
1/2 C water

Add all ingredients to plastic bag. Mix by squeezing bag. Place bag into BakePacker, spreading to cover grid. Fold down top of bag. Place BakePacker into pot (1" water). Cover. Boil/bake (don't peek) for 15 minutes. Remove from heat and let stand, covered for 5 minutes. Transfer as shown (BASIC STEPS: 10. section). Slice and serve. Serves 2.

(BakePacker Standard)

 

1 egg
2 T powdered milk
1/2 C raisins or chopped nuts
1 C biscuit mix
1 medium apple (chopped)
1/2 C sugar
1/2 tsp cinnamon
2/3 C water
1 T butter


Add all ingredients to plastic bag. Mix by squeezing bag. Place bag into BakePacker, spreading to cover grid. Fold down top of bag. Place BakePacker into pot (1" water). Cover. Boil/bake (don't peek) for 25 minutes. Remove from heat and let stand, covered for 3 minutes. Transfer as shown (BASIC STEPS: 10. section). Slice and serve. Serves 4.



 

Gingerbread  

(BakePacker Ultra-Light)

 

There are several "Gingerbread" dry mixes available on store shelves. We like Betty Crocker's "Classic" Gingerbread mix for its richness and moistness. This is a 14.5 oz. size mix (3 Cups).  BakePacker Ultra-Light can bake up to 1 1/2 cups dry mix at one time so this mix needs to be divided in half.

1 1/2 C gingerbread mix
2 T powdered egg
1/2 C water
2 tsp. powdered sugar


Add all ingredients except powdered sugar to plastic bag. Mix thoroughly by squeezing bag. Place bag into BakePacker, spreading to cover grid. Loosely fold down top of bag. Place BakePacker into pot. Check water level (1"). Cover pot and bring to a boil. Adjust heat to maintain a medium boil. Boil/bake 15 minutes for 1 1/2 C portion (don't peek). Remove from heat and let stand, covered, for 5 minutes. Transfer to plate as shown (BASIC STEPS: 10.). Sprinkle with powdered sugar. Slice and serve. Serves 3-4.

(BakePacker Standard)

 

There are several "Gingerbread" dry mixes available on store shelves. We like Betty Crocker's "Classic" Gingerbread mix for its richness and moistness. This is a 14.5 oz. size mix (3 Cups).

1 package gingerbread mix (3 Cups)
1 egg
3/4 C water
2 tsp. powdered sugar


Add all ingredients except powdered sugar to plastic bag. Mix thoroughly by squeezing bag. Place bag into BakePacker, spreading to cover grid. Loosely fold down top of bag. Place BakePacker into pot. Check water level (1"). Cover pot and bring to a boil. Adjust heat to maintain a medium boil. Boil/bake 30 minutes (don't peek). Remove from heat and let stand, covered, for 5 minutes. Transfer to plate as shown (BASIC STEPS: 10.). Sprinkle with powdered sugar. Slice and serve. Serves 6.



 

Dutch Baby Pancake  

(BakePacker Ultra-Light)

 

The majority of people who try this claim the Dutch Baby is better than a regular griddle cake. It is delicate and light as a feather.

1 1/2 C Pancake mix
3/4 C water


Add all ingredients to plastic bag. Mix thoroughly by squeezing bag (batter will be lumpy). Place bag into BakePacker, spreading to cover grid. Loosely fold down top of plastic bag. Place BakePacker into pot, checking water level (1"). Cover pot and bring to a boil. Adjust heat to a medium boil. Boil/bake for 15 minutes (don't peek). Remove from heat and let stand, covered for 5 minutes. Transfer to plate as shown (BASIC STEPS: 10). Slice thick and serve with butter, syrup, honey or jam. Makes equivalent of 8-10 pancakes.

(BakePacker Standard)

 

The majority of people who try this claim the Dutch Baby is better than a regular griddle cake. It is delicate and light as a feather.

2 C Pancake mix
1 C water


Add all ingredients to plastic bag. Mix thoroughly by squeezing bag (batter will be lumpy). Place bag into BakePacker, spreading to cover grid. Loosely fold down top of plastic bag. Place BakePacker into pot, checking water level (1"). Cover pot and bring to a boil. Adjust heat to a medium boil. Boil/bake for 20 minutes (don't peek). Remove from heat and let stand, covered for 5 minutes. Transfer to plate as shown (BASIC STEPS: 10). Slice thick and serve with butter, syrup, honey or jam. Makes equivalent of 10-12 pancakes.



 

BakePacker Dutch Treat  

(BakePacker Ultra-Light)

 

1 C Pancake mix
2 tsp. Powdered sugar (or 1/4 C marshmallows)
1/2 C Water
1/3 C Chocolate chips
1/4 C Peanut butter (creamy)

 

Measure all ingredients except peanut butter into bag. Mix thoroughly by squeezing bag (batter will be lumpy). Place bag onto BakePacker spreading to cover as much of the grid as possible. Loosely fold down top of bag. Place BakePacker into pot, checking water level (1 "). Cover pot and bring to a boil. Adjust heat to medium boil. Boil/bake 18-20 minutes. Remove from heat and let stand, covered for about 3 minutes. Transfer to plate as shown (BASIC STEPS: 10). Let cool for a bit. Now "frost" with the peanut butter. Serve immediately.  Serves 4.

(BakePacker Standard)

 

2 C pancake mix
1 Heaping T powdered sugar (or 1/2 C marshmallows)
1 C Water
2/3 C Chocolate chips
1/3 C Peanut butter (creamy)

 

Measure all ingredients except peanut butter into bag. Mix thoroughly by squeezing bag (batter will be lumpy). Place bag onto BakePacker spreading to cover as much of the grid as possible. Loosely fold down top of bag. Place BakePacker into pot, checking water level (1 "). Cover pot and bring to a boil. Adjust heat to medium boil. Boil/bake 23 minutes. Remove from heat and let stand, covered for about 3 minutes. Transfer to plate as shown (BASIC STEPS: 10). Let cool for a bit. Now "frost" with the peanut butter. Serve immediately.  Serves 6.



 

Cornbread  

(BakePacker Ultra-Light)

 

Most cornbread mixes contain 3 Cups dry mix. We like "Krusteaz" brand for its honey sweetness. BakePacker Ultra-Light bakes a maximum of 1 1/2 cups dry mix at one time.

 1 1/2 C cornbread mix
1 heaping tsp powdered milk
1 T powdered egg

1/2 C water


Add all ingredients to plastic bag. Mix thoroughly in bag by squeezing gently. Place bag into BakePacker, spreading to cover grid. Loosely fold down top of bag. Place BakePacker into pot. Check water level (1"). Cover and boil/bake for 15 minutes (don't peek). Adjust heat for a medium boil. Remove from heat. Let stand, covered, for 5 minutes. Transfer cornbread to plate as shown (BASIC STEPS 10). Slice and serve with butter.

Serves 3.

(BakePacker Standard)

 

Most cornbread mixes contain 3 Cups dry mix. We like "Krusteaz" brand for its honey sweetness. It is a perfect size for BakePacker Standard 7".

1 package cornbread mix (3 Cup size)
1 egg
1/4 C milk


Add all ingredients to plastic bag. Mix thoroughly in bag by squeezing gently. Place bag into BakePacker, spreading to cover grid. Loosely fold down top of bag. Place BakePacker into pot. Check water level (1"). Cover and boil/bake for 30 minutes (don't peek). Adjust heat for a medium boil. Remove from heat. Let stand, covered, for 5 minutes. Transfer cornbread to plate as shown (BASIC STEPS 10). Slice and serve with butter.

Serves 4-5.



 

Devine's Irish Soda Bread  

(BakePacker Ultra-Light)

 

3/4 C flour
1 tsp baking powder
1/8 tsp baking soda
1 1/2 T sugar
1 1/2 tsp powdered egg
1/4 tsp caraway seed
1 T powdered milk
1/4 C raisins
1/8 tsp. salt
2 T vegetable oil
1/4 C water
1 1/2 tsp white vinegar


Add all ingredients to bag. Mix/knead by squeezing bag. Place bag into BakePacker spreading to cover grid. Fold down top of bag. Place into pot. Check water level (1"). Cover and boil/bake 20 minutes. Remove from heat and let stand, covered 5 minutes. If desired, brown over open flame or slice and toast. Serve with butter, honey or marmalade.

(BakePacker Standard)

 

1 1/2 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 C sugar
1 T powdered egg
1/2 tsp caraway seed
2 T powdered milk
1/4 to 1/2 C raisins
1/4 tsp. salt
4 T vegetable oil
1/2 C water
1 T  white vinegar


Add all ingredients to bag. Mix/knead by squeezing bag. Place bag into BakePacker spreading to cover grid. Fold down top of bag. Place into pot. Check water level (1"). Cover and boil/bake 35 minutes. Remove from heat and let stand, covered 5 minutes. If desired, brown over open flame or slice and toast. Serve with butter, honey or marmalade.



 

Game Fish  

The BakePacker is worth your investment if you only use it to prepare seafood and game fish. The smoke and smell that accompanies cooked fish is eliminated with the BakePacker system. So is the messy cleanup of a baking dish or frying pan. The fish is essentially "poached" in the BakePacker.

Seafood and game fish should be single-layered in the BakePacker. The exceptions would be clams, small shrimp or chopped crab meat. All recipes will be moist, tender and flavorful.

As a rule of thumb, allow 12 minutes per pound for fish recipes. Remember, cooking time starts when the pot begins to boil.

Always use "GLAD" brand plastic bags or Reynold's roasting bags when preparing fish.



 

Fresh Trout or Game Fish  

(BakePacker Ultra-Light)

 

1 tsp. flour
2 T butter
1 tsp. fresh chopped parsley
Salt/Pepper
2 small trout, cleaned, remove heads (1 pound)
3 lemon slices
Optional: 1/4 tsp. garlic powder


Add teaspoon flour to bag. Shake and coat. Arrange open bag over grid. Salt and pepper inside of fish (also garlic powder). Sprinkle small amount of parsley inside fish. Add fish to bag (one layer). Sprinkle with remaining parsley and dot with butter. Add lemon slices. Close bag. Boil/Bake 12 minutes.

(BakePacker Standard)

 

1 tsp. flour
2 T butter
1 T fresh chopped parsley
Salt/Pepper
3 small trout, cleaned, remove heads (1-2#)
3 lemon slices
Optional: 1/4 tsp. garlic powder


Add teaspoon flour to bag. Shake and coat. Arrange open bag over grid. Salt and pepper inside of fish (also garlic powder). Sprinkle small amount of parsley inside fish. Add fish to bag (one layer). Sprinkle with remaining parsley and dot with butter. Add lemon slices. Close bag. Boil/Bake 18 minutes.



 

Rice Scampi  

(BakePacker Ultra-Light)

 

1/2 C instant rice

1 sm. clove garlic (chopped)

1 T butter or margarine

1 T white wine

salt & pepper - pinch of fresh parsley

1 T Parmesan cheese
1/2 C water
1 T olive oil
1 T onion (chopped)
2 Jumbo shrimp (diced)

1/4 C sliced fresh mushrooms

Add all ingredients to bag. Mix. Place bag into BakePacker. Fold down top of bag. Place BakePacker into pot, checking water level (1 inch). Boil/bake 8-10 minutes. Serve directly from Pot/bag. Serves 1-2.

(BakePacker Standard)

 

1 C instant rice (or 2 C cooked rice)

1 clove garlic (chopped)

2 T butter or margarine

2 T white wine

salt & pepper - pinch of fresh parsley

2 T Parmesan cheese
1 C water (omit if using cooked rice)
2 T olive oil
2 T onion (chopped)
4 Jumbo shrimp (diced)

1/2 C sliced fresh mushrooms

Add all ingredients to bag. Mix. Place bag into BakePacker. Fold down top of bag. Place BakePacker into pot, checking water level (1 inch). Boil/bake 12-15 minutes. Serve directly from Pot/bag. Serves 4.



 

Rice (Plain)  

Plain rice or rice combination meals are nutritious and satisfying for the active outdoorsman. These meals are easily prepared with BakePacker.

1 1/4 C instant rice
1 1/4 C water
1/4 tsp salt,  sprinkle of pepper
Vegetable oil or butter to taste


Add all ingredients to plastic bag.  Mix.  Place into BakePacker.  Place BakePacker into pot, checking water level.  Fold down bag, cover pot and boil/bake 10 minutes. NOTE: To use regular long grain rice, use only 1/2 C rice, and 1 1/3 C water and boil/bake for 20 minutes.



 

Rice with Condensed Soup  

Plain rice or rice combination meals are nutritious and satisfying for the active outdoorsman. These meals are easily prepared with BakePacker.

1 C instant rice
1 C water
*1 can condensed soup (10.75 oz. size) Do not dilute.


Add all ingredients to plastic bag.  Mix.  Place into BakePacker.  Place BakePacker into pot, checking water level.  Fold down bag, cover pot and boil/bake 10 minutes. NOTE: To use regular long grain rice, use only 1/2 C rice, and 1 1/3 C water and boil/bake for 20 minutes.

 

* Reconstituted dry soup mix can be substituted.



 

Omelets and Eggs  

Everybody likes a golden, fluffy omelet but hardly anyone likes to prepare one because problems can occur. They burn easily, they fall apart; they don't get done in the center and clean-up can be difficult. The BakePacker makes an excellent omelet with a minimum of effort. It is desirable but not necessary to have the eggs at room temperature.



 

Cheese Omelet  

(BakePacker Ultra-Light)

 

4 eggs
1/3 C diced yellow cheese
Salt/ pepper

Add all ingredients to plastic bag.  Mix thoroughly.  Place bag into BakePacker, spreading to cover grid.  Fold down top of bag loosely.  Cover pot and boil/bake 8 minutes.  Remove from heat and let stand to set.

 

Services 2-3.

(BakePacker Standard)

 

6 eggs
1/2 C diced yellow cheese
Salt/ pepper

Add all ingredients to plastic bag.  Mix thoroughly.  Place bag into BakePacker, spreading to cover grid.  Fold down top of bag loosely.  Cover pot and boil/bake 12 minutes.  Remove from heat and let stand to set.

 

Services 3-4.



 

Calzone (True Pizza Pie)  

This recipe is a little extra work but it's worth it!

1 package pizza crust mix (6 oz. or 7 oz.) or 1 1/4 C
1/2 C very warm water
1/2 C pizza or spaghetti sauce
1 4 oz. can mushrooms (drained)
3 oz. Mozzarella or Monterey Jack cheese
1 oz. or 2 oz. pepperoni (sliced)

Optional: 8 to 10 med. olives; 1/2 small green pepper (chopped) or 1 green onion (chopped)

In a bowl, combine pizza crust mix and warm water. Mix per package instructions. On a floured surface, knead and pat out dough to form about a 9" round shape. Cover dough and let rest a minute. Place plastic bag into BakePacker forming it to BakePacker shape with top of bag open wide (see picture 1). Place dough inside plastic bag. Fit dough to BakePacker shape working inside bag (forming dough up sides also (see picture 2). Add pizza sauce, spread. Add mushrooms, spread. Layer pepperoni and cheese on top. Now bring dough at sides together toward middle, folding and pinching together to close (see picture 3). Loosely fold down top of plastic bag. Place BakePacker into pot, checking water level (1"). Cover and boil/bake 30 minutes. Remember to adjust heat for a medium boil. Remove from heat and let stand, covered, for 5 minutes. Transfer to plate, slice and serve.



 

Huckleberry Calzone  

FILLING:

Mix together: 1 1/2 C huckleberries

1 1/2 T sugar

1 1/2 T flour

1/2 T margarine

Cinnamon/sugar powdered sugar

Use the same size pizza crust mix and method for shaping dough as Calzone recipe. Add huckleberry filling and after pinching dough closed, sprinkle entire top of fruit Calzone with cinnamon/sugar. Proceed with directions for baking as Calzone recipe. When done, sprinkle with lots of powdered sugar. Let cool completely before serving.

Delicious! Serves 4.

Optional fruit fillings could be fresh apples or peaches and more or less sugar depending on fruit.



 

Pizza  

3/4 C pizza crust mix (this is 1/2 of a 6 oz. pkg. pizza crust mix)

1/4 C very warm water

1/4 C pizza or spaghetti sauce

1.5 oz. Mozzarella or Monterey Jack cheese (sliced)

2 heaping T canned mushrooms (drained)

Optional: Chopped olives, green peppers, or onion

In a bowl, combine pizza crust mix and warm water. Mix and turn out onto floured surface. Knead and pat out to form a 7" round shape. Place plastic bag into BakePacker forming it to BakePacker shape with top of bag open (see picture 1). Place 7" dough into plastic bag. Shape pizza dough up against sides about 1/2 high to hold pizza toppings nicely. Spread pizza sauce onto top of pizza dough. Layer cheese next. Layer mushrooms and pepperoni or other options. Loosely fold down top of plastic bag. Place BakePacker into pot, checking water level. Cover pot and boil/bake 15-20 minutes. Adjust heat to maintain a medium boil. Remove from heat and let stand, covered for 3 minutes. Serve.




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