2 slices ham, chopped
1/2 cup shredded Cheddar cheese
Onions, green pepper 1 tbsp. each
Tomato 2 tbsp., Salsa 1 tbsp.
Put the cracked eggs into a large resealable freezer bag. Press out most of the air and seal. Shake or squeeze to beat the eggs. Reopen the bag and add ham, cheese and optionals items. Squeeze out air and reseal.
Bring a pot of water to boil and drop up to 8 bags into the boiling water. Cook for 13 minutes. Slice open bag and roll the omelet out of the bag.
Sheet Pan S’mores
1 8 oz. can crescent dough
2 tbsp. cinnamon sugar
6 Hershey chocolate bars
1 10-oz. bag large marshmallows
Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together. Fold edges of dough in to create a crust.
In a small bowl, combine sugar and cinnamon. Sprinkle all over dough. Transfer baking sheet to oven and bake until crust is golden about, 10 to 15 minutes.
Remove baking sheet from oven. Layer bottom with chocolate bars. Arrange marshmallows on top of chocolate. Return to oven and bake until marshmallows are golden, about 10 minutes.. Watch carefully: once they brown, they brown fast!
Campfire Pepperoni Pizza
1 lb. refrigerated pizza dough
1/4 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.
Pigs In A Blanket
1 can crescent dough
Mustard 2 tbsp.
8 hot dogs
Separate crescent dough into triangles. Spread a very thin layer of mustard over each piece of dough then place a hot dog on top. Roll up, so the dough is wrapped around the hot dog, then skewer each dog.
Cook over a campfire until the crescent is golden and the dough is cooked through, 10 to 15 minutes.