There oughtta be a law against these dangerously addictive rolls. Crispy on the bottom, warm and soft in the middle with clumps of cheesy bacon sticking to their sides, you could eat yourself into a coma after making a batch of these outrageously delicious pull-aparts. From the Rhodes Company website, they are easy to toss together and made for cast iron cooking.
You'll need a 12 inch dutch oven to bake them in one layer and don't wait too long to make them after you take the rolls out of the freezer, they need to be on the cold side, otherwise they may clump together when you coat them with the olive oil. After I placed them in my dutch oven, I put the lid on and let them sit in the sun for a good 45 minutes to rise. They baked for 30 minutes with a total of 28 coals on the lid and 12 in a ring under the bottom. After 15 minutes, or when the tops were sufficiently browned, I loosely placed a piece of aluminum foil over the rolls and they continued to cook for another 10 minutes. If you're camping and can't use frozen bread dough, I'll bet you could use biscuit dough from a tube instead. Whatever you do, as Festus from Gunsmoke would say, 'you ole scudders have just gotta give these a try'.
Bacon Ranch Pull Aparts
1 loaf Rhodes Bread Dough OR 12 Rhodes Dinner Rolls, thawed but still cold
1 pound bacon, diced
2 Tblsp olive oil
1 1/2 cups grated mozzarella cheese
1 envelope ranch salad dressing mix
Lightly spray or oil 12 inch dutch oven.
In a frying pan, cook bacon until crisp, drain on paper towels.
Cut loaf into 1-inch pieces OR cut rolls in half.
In a large bowl, combine dough pieces, bacon, olive oil, cheese and dressing mix.
Toss until dough is well coated.
Arrange pieces, side by side, in prepared dutch oven.
Cover and let rise until double.
Bake at 350 degrees for 15 minutes or until tops are lightly browned.
Cover loosely with a piece of foil, bake an additional 10-15 minutes.
|Toss all ingredients together then place in a single layer|
in well oiled 12 inch dutch oven
then cover with foil