Dutch Oven cooking

SvilleKid · 03-05-2009, 03:39 PM

Here is a quick recipe that my kids (and my scouts) always went nuts over!

Pizza Hot Dish

Ingredients:
2 packages crescent rolls
8 ounces shredded cheddar cheese
1 jar pizza sauce
8 ounces shredded mozzarella cheese
1½ pounds ground beef

Preparation:
Brown ground beef, drain. Line Dutch oven with 1 package of crescent rolls.

Spread pizza sauce on dough. Add browned beef, the cheeses and use second package of rolls to form a top crust. Bake 30 minutes at 350 degrees F.

SvilleKid notes:

If crescent rolls are allowed to warm up some, they will be easier to spread. Bring roll crust up side of oven a couple of inches, and you can bring top layer of rolls down to match. This will form a solid crust, and make oven easier to clean later.

Spray inside of oven with spray oil before you begin. Helps a lot.

Use your imagination on fillings. I include pepperoni, onions, mushrooms, olives........ You get the picture! But, don't get it more than about 2-3 inches thick if you want the middle done. I always added one bag of cheese on top of the pizza sauce, then the second bag on top of all the toppings before I put on the top layer of rolls.

I have found that name brand Crescent rolls (Pillsbury) work the best.

6-8 coals under the bottom is PLENTY! I load the top up with 25-30. This is a baking dish, with the bottom coals mainly to rise and cook the dough bottom. More coals on the bottom WILL result in the bottom crust burning.

Incidentally, I have several dutch oven recipe books in .doc format. Would be happy to email them to those interested. PM me an email address

livwire68 · 03-06-2009, 03:02 AM

Quote:

Originally Posted by SvilleKid

Here is a quick recipe that my kids (and my scouts) always went nuts over!

Pizza Hot Dish

Ingredients:
2 packages crescent rolls
8 ounces shredded cheddar cheese
1 jar pizza sauce
8 ounces shredded mozzarella cheese
1½ pounds ground beef

Preparation:
Brown ground beef, drain. Line Dutch oven with 1 package of crescent rolls.

Spread pizza sauce on dough. Add browned beef, the cheeses and use second package of rolls to form a top crust. Bake 30 minutes at 350 degrees F.

SvilleKid notes:

If crescent rolls are allowed to warm up some, they will be easier to spread. Bring roll crust up side of oven a couple of inches, and you can bring top layer of rolls down to match. This will form a solid crust, and make oven easier to clean later.

Spray inside of oven with spray oil before you begin. Helps a lot.

Use your imagination on fillings. I include pepperoni, onions, mushrooms, olives........ You get the picture! But, don't get it more than about 2-3 inches thick if you want the middle done. I always added one bag of cheese on top of the pizza sauce, then the second bag on top of all the toppings before I put on the top layer of rolls.

I have found that name brand Crescent rolls (Pillsbury) work the best.

6-8 coals under the bottom is PLENTY! I load the top up with 25-30. This is a baking dish, with the bottom coals mainly to rise and cook the dough bottom. More coals on the bottom WILL result in the bottom crust burning.

Incidentally, I have several dutch oven recipe books in .doc format. Would be happy to email them to those interested. PM me an email address

What size oven works best for this recipe?

SvilleKid · 03-10-2009, 01:57 PM

Quote:

Originally Posted by livwire68

What size oven works best for this recipe?

I use one of my 12 inch ovens. Of course, my 6 inch oven works great for the recipe cut in half, for one person, maybe two if not big guys like me!

macpappy · 03-15-2009, 08:04 AM

Cast Iron is great!
I've had my 5 quart dutch oven and 10 inch skillet for 33 years.
I also have an 8 inch and 12 inch skillet, and a 10 inch griddle. I cook in at least one of these just about every day.

I also have eight of these individual serving size cast iron baking dishes. 4 are square and 4 are oval shaped this are great for making individual size cornbreads and I've even made a cobbler like dessert in them.

When I do a roast, I preheat the oven to 325 degrees. I season and flour the roast and then I brown it in the dutch oven on top of the stove. I take the roast out and cover the bottom of the dutch oven with onion slices and then put the roast back in. Put the lid on the pot, slide it in the oven and forget about it for about an hour. After an hour I usually quarter some red potatoes and use a 16 oz. bag of baby peeled carrots. These I put in on top and around the roast, sprinkle with some seasoning, put the lid back on and
put it back in the oven for about another hour. I do all this quickly and the cast iron doesn't lose much heat.

My roast always comes out moist and tender.

livwire68 · 03-15-2009, 04:28 PM

My Wife has decided she hates cleaning them (the weight). But I am begining to love to cook in them! The other day we made some upside down pineapple cake and last night I made some apple crisp. I usually use them outside therefore my charcoal consumption is way up (great practice for camping) and most people cant believe you can bake that way. Today I used the skillet to fry some bacon and make corned beef hash. The bacon came out perfect! And since the first pics I have added a 10" deep and a reg. 8" oven.

03-05-2009, 03:39 PM	#1
SvilleKid Yes I am a Pirate Join Date: Oct 2008 Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W Posts: 2,776 Trading: (52)	Re: Dutch Oven cooking Here is a quick recipe that my kids (and my scouts) always went nuts over! Pizza Hot Dish Ingredients: 2 packages crescent rolls 8 ounces shredded cheddar cheese 1 jar pizza sauce 8 ounces shredded mozzarella cheese 1½ pounds ground beef Preparation: Brown ground beef, drain. Line Dutch oven with 1 package of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second package of rolls to form a top crust. Bake 30 minutes at 350 degrees F. SvilleKid notes: If crescent rolls are allowed to warm up some, they will be easier to spread. Bring roll crust up side of oven a couple of inches, and you can bring top layer of rolls down to match. This will form a solid crust, and make oven easier to clean later. Spray inside of oven with spray oil before you begin. Helps a lot. Use your imagination on fillings. I include pepperoni, onions, mushrooms, olives........ You get the picture! But, don't get it more than about 2-3 inches thick if you want the middle done. I always added one bag of cheese on top of the pizza sauce, then the second bag on top of all the toppings before I put on the top layer of rolls. I have found that name brand Crescent rolls (Pillsbury) work the best. 6-8 coals under the bottom is PLENTY! I load the top up with 25-30. This is a baking dish, with the bottom coals mainly to rise and cook the dough bottom. More coals on the bottom WILL result in the bottom crust burning. Incidentally, I have several dutch oven recipe books in .doc format. Would be happy to email them to those interested. PM me an email address __________________ Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975.

03-15-2009, 08:04 AM	#4
macpappy Rider on the storm. Join Date: Oct 2008 Location: Slidell, LA Posts: 851 Trading: (0)	Re: Dutch Oven cooking Cast Iron is great! I've had my 5 quart dutch oven and 10 inch skillet for 33 years. I also have an 8 inch and 12 inch skillet, and a 10 inch griddle. I cook in at least one of these just about every day. I also have eight of these individual serving size cast iron baking dishes. 4 are square and 4 are oval shaped this are great for making individual size cornbreads and I've even made a cobbler like dessert in them. When I do a roast, I preheat the oven to 325 degrees. I season and flour the roast and then I brown it in the dutch oven on top of the stove. I take the roast out and cover the bottom of the dutch oven with onion slices and then put the roast back in. Put the lid on the pot, slide it in the oven and forget about it for about an hour. After an hour I usually quarter some red potatoes and use a 16 oz. bag of baby peeled carrots. These I put in on top and around the roast, sprinkle with some seasoning, put the lid back on and put it back in the oven for about another hour. I do all this quickly and the cast iron doesn't lose much heat. My roast always comes out moist and tender. __________________ WARNING: I am a Southern White Male. I have a brain and I know how to use it.

03-15-2009, 04:28 PM	#5
livwire68 Las Vegas Herf Crew Join Date: Oct 2008 Location: In the Asylum Posts: 509 Trading: (7)	Re: Dutch Oven cooking My Wife has decided she hates cleaning them (the weight). But I am begining to love to cook in them! The other day we made some upside down pineapple cake and last night I made some apple crisp. I usually use them outside therefore my charcoal consumption is way up (great practice for camping) and most people cant believe you can bake that way. Today I used the skillet to fry some bacon and make corned beef hash. The bacon came out perfect! And since the first pics I have added a 10" deep and a reg. 8" oven. __________________