The Dutch Oven for Campfire Cooking

Jump to Dutch Oven Recipes

History of the Dutch Oven

For those who embrace the spirit of outdoor cooking, particularly over a crackling campfire, a quintessential tool stands out: the Dutch Oven. This robust, heavy-duty cooking vessel, typically crafted from cast iron, boasts a distinctive design featuring a snug-fitting, lipped lid and often, sturdy three-legged support. Its history is rich and varied, tracing back centuries, with diverse iterations emerging across different cultures.

The story of the Dutch Oven in its recognizable form begins in the early 18th century. In 1704, an Englishman named Andrew Darby meticulously studied the Dutch methods of crafting these culinary workhorses. He subsequently patented a similar process, introducing cast-metal cooking vessels to Britain and, importantly, to the burgeoning American colonies. It is believed that the term "Dutch Oven" itself came into common usage around 1710, forever linking the vessel to its probable origins.

As the Dutch Oven found its way into the hands of American cooks, its design underwent subtle but significant transformations. Colonists adapted the pot, making it shallower for better access to the contents and adding legs to elevate it over the embers of an open fire. A flanged lid, designed to hold hot coals, was also incorporated, a modification often attributed to the resourceful colonist Paul Revere.

The Dutch Oven is incredibly versatile, excelling on a wood stove or directly over an open fire. These ovens are available in an array of sizes and shapes. However, a 12-inch diameter model with legs, a sturdy bale handle on the body, a small loop handle on the lid, and a lipped lid is an excellent choice for most campfire cooking needs. The heavier the pan, the better, as it will retain heat more effectively. While twelve inches might seem large, it offers the flexibility to prepare meals for a family of four or a small gathering of eight to ten people.

The weight of the Dutch Oven is a critical factor in its performance. A heavier pan excels at retaining heat, ensuring your food cooks evenly, preventing hot spots, and ultimately leading to more consistent results compared to thinner, less substantial pans. For open-fire cooking, the bale handle is non-negotiable. This feature allows you to easily maneuver the hot oven using a stick or pot lifter, keeping you safely away from the intense heat.

While flat-bottomed Dutch Ovens exist, they are better suited for conventional stovetops or wood stoves. The flat surface prevents even heat distribution from a campfire, hindering effective cooking. A Dutch Oven with three legs offers superior stability compared to those with four legs, especially on uneven terrain. The small loop handle on the lid is a simple yet invaluable addition, saving you time and protecting your fingers when you need to check on your culinary creation.

The lipped lid is another key feature of a Dutch Oven. The lip running around the outer edge serves as a barrier, preventing hot coals from sliding off when you move the pan. Many Dutch Oven lids are also dome-shaped and can be inverted to serve as a makeshift griddle or frying pan directly over the hot coals.

Cast iron, the material of choice for Dutch Ovens, heats up slowly but retains heat exceptionally well. It performs best at lower temperatures, making it ideal for slow cooking, braising, and baking, although it can also be used for frying with careful temperature control.

Seasoning the Pan

Proper seasoning is crucial for maximizing the non-stick properties and extending the lifespan of your Dutch Oven. A well-maintained Dutch Oven can last for generations, becoming a cherished heirloom.

Begin by thoroughly washing a new Dutch Oven with soap and warm water. New pans often have a lacquer coating that can burn onto your food during the first use. For older, rusty pans, use steel wool to scrub away the rust, followed by a thorough wash with soap and water. Ensure you remove any remnants of steel wool from the pan.

Dry the pan thoroughly. Then, using a clean towel or paper towel, rub a thin layer of shortening or other vegetable oil over the entire cooking surface of the pan, inside and out. Avoid using animal fats or lard, as they can quickly turn rancid.

Place the oiled pan in a warm oven at 250°F (120°C) or over warm coals for two hours. Replenish the coals as needed to maintain the temperature. Allow the pan to cool completely, then repeat the oiling, heating, and cooling process twice more.

After seasoning, clean your Dutch Oven after each use with mild soap, rinse thoroughly, and dry completely. To further protect the seasoned surface, dry the pan in a low oven or over warm coals, then lightly oil it before storing. This process, often called "curing," ensures your Dutch Oven maintains its non-stick surface and lasts a lifetime.

Cooking Methods When Using a Dutch Oven

The beauty of Dutch Oven cooking lies in its versatility. Over a campfire, you can employ four distinct methods, each achieved by carefully managing the heat source:

• Roasting: This method requires even heat from both the top and bottom. Place an equal number of coals on the lid and underneath the pan to achieve this. Roasting is best suited for high temperatures and shorter cooking times, which help seal in the juices of your food.

• Frying and Boiling: For frying and boiling, the heat should primarily come from underneath the pan. Maintain a high, consistent temperature throughout the cooking process.

• Baking: Baking calls for a more delicate balance, with most of the heat coming from the top. Use a three-to-one ratio of coals on the lid versus underneath the pan. Monitor the food carefully to prevent burning.

• Simmering and Stewing: This method favors heat from the bottom. Position coals on the lid and underneath the pan in a four-to-one ratio, with the majority of the coals beneath the oven. Regulate the heat by moving hot coals underneath the pan as needed.

Patience is key when cooking with a Dutch Oven. Allow ample time for the oven to preheat before adding food. Carefully manipulate the coals to maintain the desired temperature for optimal results.

Number of Coals to Use to Achieve the Desired Temperature

Maintaining consistent temperature control is critical for successful Dutch Oven cooking. High-quality charcoal briquettes are essential for this purpose. The following chart provides a guideline for the number of coals to use on the top and bottom of the Dutch Oven to achieve the desired temperature:

Note: Adding one coal to the top and bottom will raise the temperature of the Dutch Oven by approximately 25 degrees. Conversely, removing one set of briquettes will lower the temperature by 25 degrees.

On the Menu

Apple Crisp

Baked Salmon

Barbecue Meatroll

Barbecue Ribs

Bratwurst Stroganoff

Campfire Breakfast

Chicken Pot Pie

Cowboy Beans

Dewberry Cobbler

Dutch Oven Cobbler

Dutch Oven Biscuits

Dutch Oven Potatoes

Dutch Oven Pot Roast

Giant Pecan Ring

Ham Casserole

Hot & Spicy Chicken

Hunters’ Dumplings

Mexican Casserole

Monkey Bread

One Pot Tortilla Breakfast

Prairie Steamer

<div id="attachment_4756">
<p><a href="https://store.legendsofamerica.com/index.php?l=product_list&amp;c=12"><img decoding="async" aria-describedby="caption-attachment-4756" src="https://www.nativehistory.info/wp-content/uploads/2017/06/cs-ow102-grub-pile-poem-300-300x233.jpg" alt="Grub Pile Poem Postcard" width="300" height="233"></a></p>
<p id="caption-attachment-4756">Grub Pile Poem Postcard from Legends’ General Store</p>
</div>

**Apple Crisp**

_Ingredients_

*   6 to 8 apples
*   ¾ cup white sugar
*   ¼ tsp. salt
*   1 tsp. cinnamon
*   ¼ tsp. nutmeg
*   2 tbsp. flour
*   ½ cup margarine
*   ¾ cup flour
*   ¾ cup brown sugar

Peel apples and cut into slices. Mix apples, sugar, salt, cinnamon, nutmeg, and 2 tbsp. flour in the **Dutch Oven**. Combine margarine, flour, and brown sugar, mashing until crumbly. Sprinkle this mixture over the apple mixture. Bake 35-45 minutes with coals in the **Dutch Oven**, or bake for 30-40 minutes in 350 F oven.

**Baked Salmon**

_Ingredients_

*   Salmon filet
*   Black pepper to taste
*   Garlic powder to taste
*   1 fresh lemon
*   Fresh mushrooms
*   Fresh green onions
*   Creamed cheese

Leave the skin on the salmon filet.

Slice the filet into wide strips. Place salmon strips, skin side down, into the bottom of the 12″ **Dutch Oven**. Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut a fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto the bottom of the oven. Slice fresh green onions into thin slices and spread over salmon and onto the bottom of the oven. Drop small chunks of creamed cheese onto salmon strips. Top with lemon slices for color and presentation. Cover **Dutch Oven** and cook for 15-20 minutes.

**Barbecue Meatroll**

_Ingredients_

*   2-3 lbs. ground meat
*   1 onion diced
*   1 green pepper diced
*   1 stalk celery diced
*   1 can tomato sauce

_Barbecue Sauce_
Mix together:

*   1 cup ketchup
*   ¼ cup Worcestershire sauce
*   1 tsp. salt
*   ¼ tsp. black pepper
*   1 tbsp. vinegar
*   1 tsp. mustard

Pat meat out on Saran wrap, aluminum foil, or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of the rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil-lined 12-inch **Dutch Oven**; if you have to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the **Dutch Oven** if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

<div id="attachment_8084">
<p><a href="https://store.legendsofamerica.com/index.php?l=product_detail&amp;p=4230"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-8084" src="https://www.nativehistory.info/wp-content/uploads/2017/08/onlyafool.jpg" alt="only a fool argues with the cook" width="200" height="134"></a></p>
<p id="caption-attachment-8084">Only a fool argues with the cook. Poster available at Legends’ General Store.</p>
</div>

**Barbecue Ribs**

*   Ribs
*   Your favorite barbecue sauce

Braise in a hot **Dutch Oven** for 30 to 40 minutes at approximately 450 degrees. Cover the lid completely with coals, same with the bottom. Check for browning; turn if necessary. Separate ribs and cover them with your favorite barbecue sauce. Bake for approx. 2 hours with 14 coals on top and bottom.

**Bratwurst Stroganoff**

_Ingredients_

*   1 package egg noodles
*   1 large pinch coarse salt
*   1 package Bratwurst
*   2 tablespoons cooking oil
*   1 large onion
*   1 lb. mushrooms
*   ½ cup flour
*   1 teaspoon garlic
*   1 large container of sour cream
*   1 bottle of white wine

Set sufficient water to boil following the package directions for the noodles. A large pinch of coarse salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and move them around to brown them completely. This should take about ten minutes. Remove the brats from the pan and allow them to rest for at least five minutes. Check the water, and when appropriate, add the noodles. After the brats have rested, slice them into 1/2-inch pieces and set them aside for later use. Add the onions to the skillet and reduce the heat slightly to medium-high. Allow the onions to begin to clear, then add the mushrooms. Raise the heat slightly closer to high.

The vegetables should begin to absorb the drippings from the pan. When this happens, return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle half the flour over the contents of the pan and add the garlic. Stir to combine well and absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency like a sausage gravy or a bit thinner. This should take about half of the wine. When the noodles are finished, drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick, add a little more wine and combine. If too thin (it doesn’t coat the noodles), sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.

**Campfire Breakfast**

_Ingredients_

*   1 lb. bacon
*   1 large onion
*   2 lbs. hash brown potatoes
*   1 dozen eggs
*   1 lb. grated cheese
*   Optional: Small jar of salsa

This recipe requires 6-9 bottom coals and 12 -15 top coals.

Pre-heat 12″ **Dutch Oven**. Slice bacon and onion into small pieces and brown until onions are clear. Stir in the hash brown potatoes and cover. Remove, cover, stir occasionally to brown, and heat potatoes (15-20 minutes).

Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 – 15 minutes)

Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs are completely set, and cheese is melted. Optional: Pour a small jar of salsa over the cheese/egg mixture. Cover and cook for an additional 3-5 minutes. Slice and serve.

**Chicken Pot Pie**

_Ingredients_

*   Cooked chicken
*   Mixed vegetables
*   Cream of chicken soup
*   Cream of mushroom soup
*   Biscuits

Mix chicken, vegetables including liquid, and both cans of soup. Put in a **Dutch Oven** and warm over coals. Do not boil. When warm, place the biscuits on top of the chicken mixture and cover them with a lid. Place coals on the lid. Check after 15 minutes. Cook until the biscuits are done. Usually takes about 30 minutes. Serves four.

**Cowboy Beans**

_Ingredients_

*   2 lbs dried pinto beans
*   2 quarts water or stock
*   1 large onion chopped
*   3 cloves garlic minced
*   2 fresh green chiles chopped
*   2 fresh tomatoes chopped
*   2 tablespoons oil
*   1 ham hock
*   1 teaspoon coriander seed
*   1 bay leaf
*   2-3 dried chiles
*   Salt and pepper to taste

Soak beans overnight in water to cover, changing the water once; drain.

When beans are ready, saute onion, garlic, green chiles, and tomatoes in oil in a large soup pot or **Dutch Oven** over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf, and dried chiles. Continue to boil for 30 minutes, lower heat, cover, and simmer for three to four hours until beans are tender. Season with salt and pepper to taste. Makes 16 servings.

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<div id="attachment_8087">
<p><a href="https://photos.legendsofamerica.com/morenortherncalifornia/e4f33e11"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-8087" src="https://www.nativehistory.info/wp-content/uploads/2017/08/CampingCalifornia1907-275.jpg" alt="California Camping, 1907." width="265" height="275"></a></p>
<p id="caption-attachment-8087">California Camping, 1907.</p>
</div>

**Dewberry Cobbler**

_Ingredients_

Filling:

*   1-quart dewberries
*   1-cup sugar

You may substitute with fresh or frozen blackberries. Mix dewberries and sugar. This mixture should be enough to cover a 12-inch **Dutch Oven** 2 inches deep. Cook this mixture until syrupy.

Crust:

*   2 cups flour
*   ½ cup butter
*   ½ cup Crisco
*   ½ cup ice water
*   ¼ cup sugar

Cut butter and Crisco into flour. Add ice water. Mix until crust is crumbly. You may need to add more flour. Don’t roll out! Sprinkle or crumble over dewberry and sugar mixture. Sprinkle 1/4 cup sugar over top. Cover **Dutch Oven** and put coals on lid. Cook 10-12 minutes or until crust is brown. Bake in 375 F oven for 20-25 minutes. Serves 10.

**Dutch Oven Cobbler**

_Ingredients_

*   Pie crusts
*   Sliced peaches
*   Brown sugar
*   Cinnamon
*   Butter
*   Dried fruit (optional)

Grease your **Dutch Oven** and add a pie crust or two. Put in a layer of sliced peaches, sprinkle with brown sugar and cinnamon, and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust. Takes about 3 hours, and not much fire under the oven.

**Dutch Oven Biscuits**

_Ingredients_

*   4 cups flour
*   4 tsp baking powder
*   1 tsp baking soda
*   1 tsp salt
*   2 cups buttermilk
*   ½ cup shortening
*   Wild honey

Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12-inch **Dutch Oven** over the circle of coals. Add the shortening to the **Dutch Oven** and heat until melted. Using pot holders, tilt the **Dutch Oven** to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the **Dutch Oven**. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.

**Dutch Oven Potatoes**

_Ingredients_

*   1 lb. bacon
*   1 large onion
*   1 bell pepper
*   (Optional: Mushrooms)
*   6-8 medium red potatoes, cubed
*   Salt, pepper, and seasoning to taste
*   Grated cheese

Fry bacon in **Dutch Oven**. Add onions, peppers (and mushrooms), and saute. Pour part of the bacon grease off and add potatoes. Add salt, pepper, and seasoning to taste. Mix together, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. Cook approx. 45 minutes. Check with fork – when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes, and they are ready to eat.

**Dutch Oven Pot Roast**

_Ingredients_

*   3-4 lb. roast
*   2 tablespoons bacon grease or vegetable oil
*   1 beef bouillon cube
*   2 cups boiling water
*   1 cup catsup
*   1 tablespoon Worcestershire sauce
*   1 medium onion, chopped
*   1 teaspoon salt
*   1 clove garlic, minced
*   1 teaspoon garlic salt
*   Pepper to taste
*   2 tablespoons flour
*   1 can mushrooms
*   1 cup sour cream

Steps: Heat bacon grease or vegetable oil in **Dutch Oven** (don’t let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worcestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in the oven, 250 degrees) until the meat is tender Remove the **Dutch Oven** from heat and take out the roast. Blend flour into the cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy.

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<div id="attachment_8088">
<p><a href="https://photos.legendsofamerica.com/moresoutheastwyoming/e24fe255a"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-8088" src="https://www.nativehistory.info/wp-content/uploads/2017/08/WyomingBadlands1904-280.jpg" alt="Wyoming Badlands 1904" width="280" height="264"></a></p>
<p id="caption-attachment-8088">Wyoming Badlands 1904.</p>
</div>

**Giant Pecan Ring**

_Ingredients_

*   2 loaves frozen bread dough
*   ½ cup melted butter
*   1 cup sugar
*   ½ cup brown sugar
*   2 tsp. cinnamon
*   ½ cup chopped pecans
*   2 cups powdered sugar
*   1 tsp. vanilla
*   Milk

Lightly grease the inside of the **Dutch Oven**. On a lightly floured surface, flatten the thawed dough slightly.
Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18″ long.

Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place the mixture on a sheet of foil. Roll rope in sugar mixture to coat evenly. Shape the rope into a coil in the center of the **Dutch Oven**. Roll another rope in sugar. Attach securely to the end of the first rope and continue coil. Continue coating ropes and attaching to form a 10-11″ circle.

Sprinkle any remaining sugar over the coil. Sprinkle with chopped pecans. Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or till done. Cover with foil and last 15 minutes to prevent over-browning if necessary. Cool, about 15 min.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over the top of the cake. Decorate with cinnamon sticks and pecan halves, if desired. Serves 16.

**Ham Casserole**

For a big **Dutch Oven**, use more ham/cheese/corn and double the topping. You can add anything you like, such as black olives, onions, mushrooms, etc.

_Ingredients_

*   Ham
*   Cheese
*   Corn
*   Italian seasoning

_Topping_

*   Milk
*   Eggs
*   Bisquick

Line the **Dutch Oven** with foil all the way up the sides and grease or use non-stick spray. Put a 1/2 inch layer of ham on the bottom, then a layer of corn and a layer of cheese, and then sprinkle on some Italian seasoning. Mix the milk, eggs, and Bisquick until well blended. Pour on top of ham/corn/cheese layers, ensuring the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until the casserole sets up. To serve, pull the foil out of the **Dutch Oven** and peel it away from the casserole and cut it into wedges. Serves 6-8.

**Hot &amp; Spicy Chicken**

_Ingredients_

*   Chicken
*   1 cup sugar
*   ½ cup catsup
*   ¼ cup vinegar
*   1 tsp. salt
*   1 tsp. pepper
*   1 tsp. garlic powder
*   1 tsp. dry mustard
*   1 tsp. chili powder
*   ½ tsp. cinnamon
*   ¼ tsp. cloves
*   ¼ cup water
*   2 tsp. starch

Bake chicken in **Dutch Oven** for 40-50 minutes or until done at about 350 degrees. Use 4-6 Briquettes on the bottom and 12-16 on top.

Meanwhile, mix together everything except water and starch. Bring to a boil. Mix water and starch and add to the boiling mixture. Stir until thickened. Spoon over the chicken for the last 20 minutes of cooking. Sauce may be made ahead.

**Hunters’ Dumplings**

_Ingredients_

*   6 cups chicken broth
*   1 teaspoon chili powder
*   1 teaspoon garlic powder
*   1 teaspoon cumin
*   6-8 tortillas
*   Cooked chicken pieces

Bring broth and seasonings to a boil. Meanwhile, slice the tortillas into thin strips. Place in the boiling broth and cook for about 15 minutes. Add chicken pieces and cook for 15 more minutes uncovered. Serves 4-6.

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<b>Mexican Casserole</b>

_Ingredients_

*   2 lbs hamburger
*   1 large onion chopped
*   1 bell pepper chopped
*   1 small can green chiles chopped
*   1 can tomato sauce
*   1 tsp cumin
*   1 tsp garlic powder
*   1 tsp chili powder
*   1 tsp salt
*   ¼ tsp pepper
*   1 cup bread crumbs

Mix well adding bread crumbs to produce a dense meatloaf. Place in a #10 **Dutch Oven** that has been sprayed well with a nonstick spray. Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

*   1 can cream corn
*   1 can Rotel tomatoes
*   1 cup grated cheese

Mix well.

Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min. Watch this carefully. Check for doneness with a toothpick.

**Monkey Bread**

_Ingredients_

*   2 cups warm water
*   ½ cup sugar
*   1 tablespoon salt
*   1 tablespoon yeast
*   2 large eggs
*   6 cups flour
*   ¼ cup oil
*   ¼ pound butter

Mix 2 cups real warm water, ½ cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly. Add 2 large beaten eggs and 3 cups flour, stir-do not beat. Add ¼ cup oil and 3 cups more flour. Dough will be sticky; cover and let raise until double in bulk.

Roll dough out on a floured surface to ½ inch thickness. Cut into 2 ½ inch circles.

Melt 1/4 pound of butter in a deep 14″ **Dutch Oven**. Do not let butter get too hot. Dip circles of dough in butter, coating both sides. Lay circles of dough on inside edge of **Dutch Oven**, overlapping approximately one third. Place the second layer of dough circles like shingles inside the first ring.

Cook with 11 briquets on the bottom of each oven and 15-20 briquets placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquets and finish cooking with top heat only for approximately 10-15 minutes more. When finished remove from **Dutch Oven** and serve warm.

_Variations_

**Garlic Parmesan Monkey Bread** Follow above recipe adding ½ teaspoon garlic power to the melted butter in the **Dutch Oven**. After circles of dough are placed in the **Dutch Oven** sprinkle the top with ¾ cup Parmesan cheese.

**Sesame Seed Monkey Bread** Follow the above recipe adding 1 tablespoon of sesame seeds