My family loves camping. Cooking in the dutch oven is one of our favorite traditions while we camp… Or let’s be honest, anytime we want really fantastic chicken, potatoes, or cobbler.
But I never realized how EASY it is to cook really yummy Dutch Oven bread. I hadn’t ever even thought of it because I would NEVER want to deal with yeast or waiting for bread to rise. But hello! With frozen dough, we can cook amazing bread in the dutch oven without all the fuss!
This recipe is similar to my fancy rolls recipe, just in bite-size portions.
These dutch oven cheesy garlic bread bites were a hit at my house! The kids couldn’t wait to reach in and pull off a cheesy piece of heaven. And they were so simple, I will definitely be making them again and again.
Ingredients:
- 24 frozen rolls
- 3/4 cup (1 1/2 cubes) butter or margarine
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
- 2 cups cheese- I used a blend of Mozzarella and Parmesan, but you can use whatever you like. I like to throw a little cheddar in the mix occasionally.
Directions:
Time needed: 50 minutes.
How to make dutch oven cheesy garlic bites
- Thaw Rolls
Start by setting your rolls out to thaw. You want them thawed, but don’t let them rise.
- Cut Rolls
Once they are thawed, cut the rolls into fourths. I used my kitchen scissors, and it worked perfectly!
- Add Topping
Melt your butter and mix with the garlic salt, Italian seasoning, and cheese in. Pour the butter mixture and cheese over top the dough pieces, then toss until evenly coated.
- Cook
Cover the roll pieces and cook. Cooking time will vary depending on your dutch oven size.
For my 12 inch dutch oven, I cooked these for 45-50 minutes at 325 degrees (23 charcoal briquettes on top, and 17 on bottom). Or, you could cook in your oven at 325 for about 25 minutes.
If you don’t have a dutch oven, no worries. You can make these in your oven in a regular casserole dish, following the same directions. They won’t have the smokey, rustic flavor of the dutch oven, but they will still be delightful - Check on Rolls
Make sure you check on the rolls every 15 minutes or so. I also like to sprinkle a little extra cheese on top with about 5 minutes left… just to make it look really nice, and a little added cheese never hurt anything!
- Serve
Once the edges are golden brown, check the middle of the pan. If the dough seems to be cooked all the way through, you are done.
I have noticed that with this recipe, the edges seem to be pretty crispy, while the center is just barely cooked through. So you’ll want to make sure to check the dough in the center of the dish before you finish cooking.
Eric says
By the looks of the pictures the size of the dutch oven is a regular 12″. BUT, the coal count is WAY off!!! 23 top and 17 bottom (40 total) is about 475 degrees for a 12″ oven!! I’m surprised these bites aren’t burnt to a crisp. I’m going to assume thats a typo. 325 degrees for a 12″ pot would be 15 coals on top and 7 on the bottom, 22 total. Otherwise your charcoals must be very cheap and inefficient. Been there, done that! I personally use Kingsford regular briquettes. Very reliable and efficient. Thats a lesson from trial and error.
I, too, will try these but since the instruction link is broken I’ll just copy the page and paste it into a doc and edit out what isn’t needed and create my own instructions from the page. Thanks for the recipe.
Kelsey says
Link to directions is broken.
Alyson says
Yes – can we get the directions? These look amazing and I want to make them for part of our family reunion menu in a month!! Thank you!!
Alyson says
Thank you for fixing the link! Iamsoexcited to try these!!
KH says
Did you use a regular or 12″ deep dutch oven?