Serves: 5
Total Calories: 150

1 cup baking mix
1 tablespoon Italian herb blend
1/2 teaspoon diced dried garlic
1/2 teaspoon ground black pepper
2 tablespoons olive oil (2 packets)
2 ounces string cheese
1 packet shelf stable pepperoni slices
1/2 cup water

AT HOME:
1. Mix dry ingredients; store in sealable bag.

2. Pack oil, cheese and meat in sealable bag.

AT CAMP:
1. Cube cheese and separate pepperoni slices.

2. Add cool water to dry ingredients bag and knead until dough forms.

3. Add cheese and meat and knead until combined.

Note: For cheese, any type may be substituted. Two ounces is 2 sticks of pre-wrapped.

PREPARATION TIPS:
A 2-liter pot can handle whole batch; if smaller, split and cook in half. When doing half batches, split oil between two batches.

Fun Fact: Soapy water can be used to test a camp stove for a fuel leak.

Nutritional Facts:

Serves: 5
Total Calories: 150
Calories from Fat: 78

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice