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Old 09-07-2016, 08:51 AM   #11
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Join Date: May 2014
Location: Huntingdon Valley
Posts: 146
[QUOTE=Duke_26;446041]Great to hear! Glad you are enjoying them. I will definately have to try the cinnamon swirl bread next time! Sounds scrumptious

One thing since the Swirl bread is not as large, I made sure the Hinge crimp & the side crimps were covered by the bread . But I am sure you would figure that out.

Heading to Maine next week and hope to try out some seafood recipes with the Irons.

2015 Ford F250 Lariat SD CC STDB
2015 Jayco WhiteHawk 27DSRL
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Old 09-07-2016, 08:59 AM   #12
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Join Date: May 2012
Location: Minnesota
Posts: 3,177
We make all kinds of things in ours. My DW's favorite is a French toast back. egg coated bread (one side of bread only), then fill with a flavored cream cheese.

Funny thing is, we have not made a true fruit filled pie in ours in 10+ years.

I like the taco idea.

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Old 09-07-2016, 09:28 AM   #13
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Join Date: Jun 2016
Location: Des Moines
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Originally Posted by dewey02 View Post
We do lots of meals.
The great thing about Pie Irons is that the meal progresses slowly. Not a lot of sit down and gobble it up and be gone. But a lot of casual talk around the fire as each person makes 1 or 2 of the meal in a pie iron.

Our favorite is a leasurely breakfast. The menu is practically unlimited. Breakfast sausage, eggs, bacon pieces, onion, cheese...whatever you want to put in. We almost never use bread, but use the tube crescent roll dough.

We've done mini pizza's too. And of course all sorts of desserts, with cinnamon chips, chocolate chips, fruit filling, etc.
DOes the crescent roll dough cook throughly?

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