Salsa Roll’s Dutch Oven Style
2 1/2 cups Warm Water
1 cup Favorite Salsa
2 Tablespoons Sun Dried Tomato Paste
1/4 to 1/2 cups Cheddar Cheese
2 Tablespoons Yeast
1 Tablespoon Salt
6 to 8 cups Flour
Directions:
1. Mix Water and Yeast until Dissolved.
2. Add 2 cups flour and mix well, then add salt, paste and salsa, and mix well.
3. Add enough flour to form a workable ball. Knead until elastic and then place in a greased bowl and cover, let rise until doubled.
4. Punch down dough and form into 4 ounce balls. Place in a 12″ dutch oven that has been warmed and greased. Allow it to rise until double in size.
5. Bake in Dutch Oven for 35 to 50 minutes or until done.
6. Sprinkle cheddar cheese on the top for 5 more minutes of baking or until the cheese has melted.
7. Remove from Dutch Oven and allow to cool on a wire rack.
Use 15 briquettes on the top and 10 on the bottom.
Toppings: Chopped Green Onions, Sour Cream, and Chopped Olives.
By: Cindy & Becky!!
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don’t forget the Food!!!
Salsa Roll’s Dutch Oven Style
