Steve and I had a blast at an Airstream Rally in Marion NC, baking several appetizers to promote the Taste of the Blue Ridge Caravan and camp Dutch oven cooking. I asked friends on Facebook with the Lone Star Dutch Oven Society what appetizers they recommended and this is one we tried. We ramped it up by adding garlic, onion and Hatch Green Chile. It was a HUGE hit with everyone! Thank you Ken for sharing this idea!
| Servings | Prep Time |
| 12 | 20 minutes |
| Cook Time |
| 20 minutes |
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Steve and I had a blast at an Airstream Rally in Marion NC, baking several appetizers to promote the Taste of the Blue Ridge Caravan and camp Dutch oven cooking. I asked friends on Facebook with the Lone Star Dutch Oven Society what appetizers they recommended and this is one we tried. We ramped it up by adding garlic, onion and Hatch Green Chile. It was a HUGE hit with everyone! Thank you Ken for sharing this idea!
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Ingredients
- 2 tablespoons neutral oil
- 1 sweet onion diced
- 1 celery stalk diced
- 3 garlic finely diced
- 1 pound cream cheese room temp
- 1/2 cup diced, roasted Hatch green chile
- 1/2 cup cheddar cheese, shredded
- 1/2 pound bacon cooked and chopped
- 1 8-ounce refrigerated crescent roll
Servings:
Instructions
- Place a 12-inch camp Dutch oven over 8-10 hot charcoal. Add oil, onion and celery. Stir until onions are translucent and celery are soft. Add garlic and stir for one minute. Remove oven from charcoal. Wipe bottom of oven with paper towel to remove excess oil. Set oven aside.
- Line the bottom of the oven with parchment. https://youtu.be/CdsNv9WIebE?si=HX4Bg6v5BwSx_GiN
- Scoop onion mixture into a large mixing bowl. Add softened cream cheese, green chile, shredded cheddar cheese and diced bacon. Mix until all ingredients are evenly distributed throughout the mixture.
- Roll out dough on a large cutting board. Press seams together and use a rolling pin to evenly spread out the dough. Spread bacon/cheese mixture across dough. With the long side closest to you, roll up dough and cut into 1-inch slices using a 12-inch piece of dental floss to avoid crushing dough and squeezing filling out.
- Place sliced dough into prepared oven. Leave at least 1/2 inch or more between each to allow dough to rise and brown.
- Bake at 375 degrees Fahrenheit with 18 hot charcoals on the outer rim of the lid and 9 beneath in a circle at the outer edge of the bottom of the oven. Bake for 15 to 20 minutes until dough is golden brown.
Recipe Notes
The first time we bake this, I crowded the sliced dough too closely so they merged and the rolls in the middle were a mess. The second time we gave each roll plenty of room to rise and spread out, then brown beautifully. 
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