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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Cowboy Meatballs Dutch Oven Recipes Back to the Dutch Oven Recipes page. Cowboy Meatballs 12 Rhodes brand Dinner Rolls, thawed to room temperature 1/4 cup Marinara Sauce 12 Frozen cooked Italian Style Meatballs 3 Sticks Mozzarella String Cheese, cut into slices 2 Tablespoons Butter, Melted 2 Tablespoons Grated Parmesan Cheese 1 teaspoon Italian Seasoning Extra Marinara Sauce, if desired Directions: Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5" circle. Place 1 teaspoon Marinara Sauce in the center of each circle. Top with 1 Meatball and a small slice of String Cheese. One small slice on two sides of the Meatball. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in your warm and oiled 12" Dutch Oven. When you get all 12 Dinner Rolls done and placed in your dutch oven brush each one with butter and sprinkle with Parmesan Cheese and Italian seasoning. Put the lid on your dutch oven and cook away. When you smell it ....its done!!! Put 15 briquettes on top of your dutch oven and 10 on the bottom for a 12" Dutch Oven. If you have a Volcano Cooker just 12 briquettes on the bottom will do. You can serve with the extra Marinara Sauce on the side. From our Dutch Oven Classes 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!!!
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