8 awesome campfire recipes with a picture of a man cooking on an outdoor grill with his wife walking into their rv

8 Awesome Campfire Recipes That’ll Leave Your Camping Friends Wanting More.

You and your friends love to go camping. Yet none of you really know how to cook so burgers, sandwiches and hot dogs can get a bit old after a while. But with some basic cooking tools like a cast iron Dutch oven, aluminum foil, and cast iron skillet, to name a few, you can become a camping chef! Today, we decided to provide you with a few tasty campfire recipes to get you on your way.

Cinnamon Roll-Ups

This recipe is delicious first thing in the morning paired with orange juice and scrambled eggs!


  • 1 pkg. of Crescent rolls
  • 1 tbsp. of cinnamon
  • ¼ c. of sugar
  • ¼ c. of powdered sugar (optional)

You’ll Also Need:

  • Small bowl and mixing spoon
  • Wooden skewers


In a small bowl, blend sugar and cinnamon.

Soak the wooden skewers in water before using. This will prevent them from burning over the fire.

The crescent rolls will need to be separated. Then twist each one around a skewer.

Next, roll each skewered crescent roll in the sugar cinnamon mix and roast for 5 minutes over the campfire, turning often.

If desired, blend 2-3 tbsp. of water with the ¼ c. of powdered sugar to create a glaze and trickle it over each cinnamon roll-up.

Mascarpone French Toast

Think French toast is too fancy for a camping breakfast? Think again!


  • ½ c. of milk
  • 2 tsp. of cinnamon
  • 1 egg, large
  • ¼ c. of sugar
  • 1½ tsp. of vanilla extract, separated
  • 2 tbsp. of blackberry liqueur
  • 1½ c. of mascarpone cheese, cold
  • 2 tbsp. of butter
  • 8 slices, ¾-inch thick, of day-old wide, French bread
  • 2½ c. of blackberries
  • ¼ c. of maple syrup

You’ll Also Need:

  • Large and small bowl
  • Campfire stove or grill
  • Small cast iron saucepan
  • 1 large or 2 small cast iron skillets
  • 2 mixing spoons and a spatula


If you have a camp stove, set it to medium heat. Otherwise, a charcoal grill will do; heat it to 450˚ F.

With a large bowl, beat the milk, cinnamon, egg, ½ tsp. of vanilla extract and sugar. Set the bowl aside for now.

In the meantime, in a small bowl, mix together the mascarpone cheese, liqueur and 1 tsp. of vanilla extract. Smear this mixture on 4 of the bread slices then cover with the other 4 slices to create a “sandwich”.

Pour the berries and syrup in a small saucepan. Allow them to cook on the camp stove for 5-10 minutes or until you see the berries are beginning to fall apart. Remove from the heat and set aside.

Warm 2 small cast iron skillets (or one large one) and spread the butter around in the skillet(s).

Grab the bowl with the egg mixture, whisk ingredients for a few seconds, then dunk each “sandwich” in the mixture and carefully place it in the hot skillet(s). Cook for about 2-4 minutes on each side being sure to turn each “sandwich” once. The French toast is done when the “sandwiches” are golden brown and crisp. Last, plate and serve with the blackberry syrup and a side of crispy bacon if you wish.

Pigs in a Blanket Campfire Style

If you just can’t do without your hot dogs, why not serve them up as an appetizer?


  • 1 or 2 pkgs. of Pillsbury crescent rolls
  • 1 or 2 pkgs. of any brand of hot dogs
  • mustard or ketchup

You’ll Also Need:

  • Aluminum foil
  • Clean long skewers


If you decide to use wooden skewers, you don’t want to end up cooking them as well; so it’s important to soak them in water first. Then stick each skewer ¾ into each end of a hot dog.

Open the package(s) of crescent rolls; you’ll notice as you unroll them that each is a long, precut triangle. Begin with the flat end and wrap each crescent roll around a hot dog, finishing with the triangle’s tip.

Now, wrap aluminum foil loosely around each hot dog.

Roast for 15-20 minutes over an open fire being sure to frequently turn the skewer.

Unwrap the tasty treats and enjoy them with mustard or ketchup—or even relish if you’d like.

Cast Iron Skillet Nachos

This is a perfect appetizer if the evening is a bit chilly.


  • Cheese dip or Nacho cheese
  • Loads of favorite toppings
  • Tortilla chips
  • Shredded cheddar cheese


To begin with, place a layer of tortilla chips in a cast iron skillet.

Spoon your desired cheese dip or nacho cheese on the tortilla chips; top with items that you want warmed up such as corn, bacon pieces, black beans, hamburger, diced tomatoes, etc. Using as much as you want to, cover that layer with shredded cheddar cheese.

Bake near the campfire until the tortilla chips are warm and the cheese is completely melted.

Once the nachos are cooked through, take the skillet away from the fire; add more desired toppings like salsa, diced onions, olives, red peppers and sour cream. Enjoy!


Dutch Oven Lasagna

Lasagna while you’re camping? Yes, it’s possible!


  • 1 24 or 25 oz. jar of pasta sauce
  • 3 c. of baby spinach, fresh
  • 1 tbsp. of oregano, dried (or a blend of oregano & basil)
  • 1 tbsp. of olive oil
  • 12 oz. of lasagna noodles separated in 4 sets (thaw noodles if frozen)
  • 1½ c. of Italian style cheese, shredded (or you can use shredded Mozzarella)


First, you’ll need to preheat your campfire by heating 25 coals until they turn grey.

Next, coat a 10-inch Dutch oven with the olive oil. This will stop the noodles from sticking. Cover the Dutch oven’s bottom evenly with ½ c. of pasta sauce.

Make the lasagna’s base by laying the first set of noodles in the Dutch oven; top the noodles evenly with ½ c. of pasta sauce, 1 c. of spinach and ⅓ c. of Italian cheese. Repeat this layer twice more.

The last layer should consist of the fourth set of lasagna noodles, ½ c. of pasta sauce and ½ c. of Italian cheese. Finish it off by sprinkling the oregano (or oregano/basil blend) on the top.

Place your Dutch oven on a bed of 8 hot coals. Cover the pot and place the rest of the coals on the lid. Bake until the lasagna noodles are completely cooked and tender and the cheese is melted entirely, or about 30 minutes.

Remove the Dutch oven from the heat, carefully uncover and slice the lasagna into 4 wedges. Serve and enjoy!

Chili Campfire Bake

If you don’t have chili during your camping trip, some would say it’s not a real camping trip. This is a simple and tasty spin on the classic chili recipe.


  • 1 15 oz. can of your favorite chili
  • 1 16 oz. box of elbow macaroni
  • 1 7 oz. bag of corn chips
  • ½ – 1 c. of shredded cheddar cheese

You’ll Also Need:

  • 12-inch cast iron skillet
  • Cast iron rack
  • Serving spoon


Using your cast iron skillet, pour in the entire box of elbows; add in enough cold water so that the elbows are covered, roughly 3 cups.

Place the skillet on a cast iron rack that sits over the campfire; stirring periodically, cook the pasta for 10 minutes or until most of the water is absorbed.

Next, stir in the chili and simmer until it’s heated through.

Finally, take the skillet off the fire and add the corn chips and shredded cheese on top; serve promptly.

S’mores Campfire Cones

If you have a small grill at your campsite, you’ll want to try this recipe; it’s a creative twist on the traditional S’more!


  • 12 waffle or sugar cones
  • 1 12 oz. bag of chocolate chips
  • 1 bag of mini marshmallows
  • 1 bag of Butterscotch chips, optional

You’ll Also Need:

  • Aluminum foil
  • Small grill


To begin with, fill up all the cones with chocolate chips and marshmallows (and butterscotch chips, if desired); wrap each with the foil.

Next, warm the wrapped cones on your grill for about 7-10 minutes. Do not warm them over an open fire!

Remove the cones from your grill and let cool for a few minutes. Finally, unwrap them carefully – cones could still be very hot. Bon appetit!

Yummy Campfire Pies

It’s impossible to make a pie while you’re camping, right? Well, if you have sandwich irons at your campsite, it is possible. This recipe’s so simple (and delicious) everyone will want to help out!


  • Brioche bread slices (or slices of your favorite bread)
  • Preserves; canned pie filling; or seasonal fruit such as blueberries, peach slices, raspberries, apple slices or sweet cherries
  • Cinnamon sugar mix

You’ll Also Need:

  • A knife
  • Seasoned sandwich iron(s)
  • Cooking spray


First, your fire must be extremely hot, so make sure the coals are glowing.

Lightly coat the inside of the sandwich iron(s) with the cooking spray.

Place a slice of bread on one side of the iron and press down a little with your fingers; you want the bread to be indented somewhat. Now, spoon some fruit on your indented bread—maybe a couple of tablespoons—then scatter on top roughly 1 tsp. of cinnamon sugar. Next, place a second slice of bread on top to create the “pie”.

Note: You can try some other varieties of fillings too. Got a sweet tooth? Use chocolate chips and peanut butter or sliced bananas and Nutella. You could even switch up the bread and elect cinnamon swirl bread for extra cinnamon flavor.

The sides of the sandwich iron must be joined and by pressing down you’ll lock the handles. If there’s any excess bread that hangs out of the iron, it should be scraped away with a knife otherwise it’ll burn.

Next, put the sandwich iron in the center of the fire and cook the “pie” for 2-3 minutes or until the bread is a golden brown. Remove the iron from the fire and plate the “pie.” Before serving, let it cool for several minutes since it’ll be quite hot.

Cooking up campfire recipes like these will take practice, a great attitude, and patience—but you’ll also have fun and that’s what camping’s all about!

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