Camp Pastries

My husband wanted me to blog about the two tablespoons of chocolate swirl ice cream I had the other day. Insinuating, I think, that what I was having was not very healthful. True, but ice cream is really not something I indulge in much – why bother when you can make Banilla Ice Cream! So in honor of the start of my birthday month, I thought of something truely indulgent: Campfire Pastries. 

After a double digit run and a hike down to the Great Sand Dunes National Park and back up to our secluded camp, we had a light vegan meal followed by these bad boys. Remember, the beauty of being a flexitarian is focusing on plant-based whole foods the vast majority of the time, but not being a psycho about never having any fun!

These are definitely some calories you have to plan around but are totally worth it and better than s’mores. Here’s what you’ll need:

  • 1 can crescent rolls
  • Peanut butter
  • 1 banana sliced thinly
  • 1 chocolate bar broken into 1-inch chunks

Heat your skillet to medium, easier on a camp stove, but would work on an open flame fire, just arrange your coals so that your pan is not getting too hot. Next pop open your crescent rolls of which there should be eight sections. You’ll use two sections for one pastry and one pastry might serve two people. Up to you. Place one crescent roll out flat on the skillet. Put down a few chunks of your chocolate, then add some banana slices and finally slather on a little peanut butter. Place a second triangle of dough on top. You can even pinch the bottom and top together a little. Cook for a minute or so and flip.

Cook until both sides are golden brown and chocolate is melted. Turn down your heat if necessary, or if they’re cooking too fast.

Cheers, it’s August!

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