Campfire kielbasa skillet with flatbread


Over our recent fall camping trip we did a lot of campfire cooking, and we dished out some fantastic food! Today I’m highlighting our Campfire Kielbasa Skillet with flatbread. This is mouth-watering, classic campfire comfort food folks! And the best part? It’s so simple to prepare!

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Skillet ingredients for about five servings:

  • 1 package of kielbasa sausage (whatever kind you prefer), sliced
  • 5 medium yellow potatoes, diced
  • 1 onion, diced
  • 2 green, red, or orange peppers, diced
  • 2 garlic cloves, grated
  • Olive oil
  • Salt and pepper

Before we left on our camping trip I went ahead and cut up the peppers, onions, and kielbasa–plus grated the garlic–so that all I had left to do was peel and cut up the potatoes. Prep your campfire about an hour before you want to start cooking so that you have built up good coals and the flames are no longer roaring. (Too much heat will blacken those potatoes, not brown them!)

Coat your cast iron skillet with plenty of olive oil and add your potatoes. Depending on the size of your skillet you may need to use two skillets: one to cook the potatoes and then another to start the peppers, onions, garlic, and kielbasa. That’s what we had to do.

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After the potatoes were fork tender, we added them to the sautéed peppers, onions, and kielbasa. We seasoned everything with salt and pepper and then let it brown a little longer so the flavors melded.

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Then it was time to start grilling the flatbread …

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Flatbread ingredients:

  • Frozen dinner roll dough balls like Rhodes Rolls (approximately two per person)
  • Olive Oil
  • Rosemary
  • Garlic salt

Directions:

  • Thaw the dough balls on a tray at room temperature until they are malleable (don’t wait until they start to rise). This usually takes about an hour or two.
  • Flatten the dough ball into a round disc shape. For heartier rolls, smoosh two of the dough discs together.
  • Brush the flattened bread roll with olive oil on both sides.
  • Sprinkle both sides of the flattened rolls with crushed rosemary and garlic salt to taste. You could also substitute other seasonings.
  • Cook over the fire on a grill grate or on a greased griddle. It’s important to have a cooler fire–a roaring blaze will burn this flatbread to a crisp. Since all fires are different, there’s not an exact cooking time. Just keep checking to see if they are golden brown, and once they are, flip them over and grill the other side.

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I originally found the flatbread recipe over at the Rhodes Rolls website. (The site has additional instructions for cooking these on a regular grill.) We’ve made these tasty breads several times over the years and they always make a great side dish to go with various campfire meals.

So there you have it. A hearty, tasty, and satisfying meal for your next camp out. Enjoy!

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