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Italian Campfire Chili Pockets with Cheesy Sriracha Sauce

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2 teaspoons oil, divided
1 red pepper, chopped
½ (14-ounce) package fully cooked Italian sausages, about 3, sliced
1 (16.3-ounce) package refrigerated buttermilk biscuits
1 (15-ounce) can HORMEL® Chili Hot with Beans, divided
1 cup shredded cheddar cheese
1 cup prepared Alfredo sauce
2 teaspoons sriracha sauce


  1. Prepare a campfire and allow to burn down until coals are red. If making indoors, heat oven to 425° F.

  2. In medium skillet over medium-high heat, heat 1teaspoon oil. Add red pepper. Cook 4 to 6 minutes, or until lightly browned. Remove from pan. Heat remaining oil. Brown sausage slices 4 to 6 minutes or until browned. Remove from pan. Dice about one cup of the slices. Combine with peppers. Reserve remaining slices.

  3. Spray insides of pie-irons with non-stick cooking spray. Separate biscuits into 8 biscuits. Pull each biscuit apart to create 2 layers. Gently stretch each biscuit layer to size of pie-iron. Place one layer into pie-iron. Top with 1 tablespoon chili, a small portion of the sausage and pepper mixture and a sprinkling of cheese. Top with second biscuit layer, carefully covering filling. Cover pie-iron with lid.

  4. Cook over hot coals turning frequently 7 to 12 minutes, cook times will vary. Alternatively, unscrew wooden handles from pie-irons. Place filled pie-irons on a baking sheet. Bake 10 to 12 minutes or until golden brown. Repeat with remaining ingredients.

  5. Warm remaining chili.

  6. In small bowl, combine alfredo sauce and sriracha sauce.

  7. Top pockets with warmed chili. Drizzle with sauce. Garnish with remaining sausage slices.