The best thing about these savory pinwheels is you can do most of the work at home, then freeze to take with you to pop over the campfire. As you are essentially using a cast iron skillet as an oven it’s definitely a good one to keep in mind for car camping.
1 pkt or 21/2tsp active yeast
1/4 cup warm water
2 tbsp honey
1 1/4 cups warm milk
4 tbsp melted cooled butter
2 large eggs
2 tsp salt
5 1/2 cups flour
8-10 pieces of finely sliced prosciutto
about a cup of grated or sliced gruyere
2 tbsp honey
1 tbsp melted butter
3 tsp salt, pepper and herbs mixed together
Add yeast, warm water and honey to a large bowl, stir and let stand until foamy, about 5 mins.
Next stir in milk, salt and eggs. Lastly, slowly add flour and mix with a wooden spoon until combined throughly and elastic.
Lightly oil another clean bowl and add the dough to rise and double in size, about an hour in a warmish room.
Punch the dough down and roll out onto a floured board, we made ours about 20 x 25 inches.
Spread the melted honey and butter over the dough and sprinkle with salt, pepper and any herbs you have.
Next lay grated or sliced cheese down, followed by strips of prosciutto.
Starting with the long age roll up, holding in sides to prevent ingredients from falling out.
Once this is in a log you can freeze this overnight.
When camping transport frozen, and slice into these about 1.5 inches thick and place in a greased skillet. Cover, and let them rise for a couple more hours.
Cooking over an evenly controlled fire will allow for more even cooking throughout the skillet. You can pop this into a bed of coals, or over wood embers. We sat ours right in the fire embers and kept turning and checking to see how they were coming along.
Cook for 25 – 35 mins, checking to ensure nothing is too burnt.
The dough should be soft and fluffy and pinwheels should pull apart from one another easily!