The Saturday after graduation (this is May 15th we're talking... yes, I'm that behind!) I spent the afternoon with my parents and sisters enjoying the campground where they were staying. We made our favorite camp food, hobo pies. Now, I don't know how widespread this type of eating is, but it is so rewarding. Before I go into too much detail, there is something you should know. Hobo pies can be breakfast, lunch, dinner or dessert. Yes, I'm serious. Perfect, right?
Suggested potential ingredients:
Breakfast - eggs, sausage, bacon, peppers (a major favorite of mine), cheese, onions, black beans, feta, spinach, mushrooms
Lunch - lunch meat, assorted veggies (zucchini, peppers, onions, etc), cheese
Dinner - PIZZA! (this is my favorite) - still use croissant or biscuit dough, cheese, pizza sauce, pepperoni, canadian bacon, peppers, onions, mushrooms, feta, pineapple
Dessert - basically any pie filling (apple, cherry, grape, etc)
Here's a basic recipe, since it is SO that time of year:
bread dough (we loooooove croissant dough and biscuit dough)
cooking spray (we like to use olive oil spray)
filling of choice
Make sure your pie maker is nice and clean, then spray it with cooking spray.
Tear off a square of dough and line the bottom of the pie maker
Start filling! Be careful though, it's very easy to over-fill your hobo pie. This leads to leaks and trouble.
Tear off another square of dough and place it on top of your fillings, making sure to pinch the two layers of dough together for ultimate filling retention.
You're ready to cook! Slow and steady is much yummier than hot and quick. This is best done after the fire has died down a bit and there are lots of good roasting embers. Think, marshmallow fire.
Be sure to check your pies frequently. This is important! It's very sad to open your pie maker and see black crust. Very sad, indeed.
Once you've cooked your hobo pie to perfection, pop it out onto and plate and enjoy your hard work and ingenuity. Cold beer, iced tea and lemonade all make very good accompaniments.