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Cheese Taco Boats
14 “ Dutch oven Serves 36
1-36 count pkg of RHODES Rolls
1-1 1/4 -oz pkg. Taco seasoning mix
2 tablespoons melted butter.
1 –8 oz pkg. Cream cheese
1/2 cup butter
2 tablespoons dried minced onion
1/2 cup chopped green chilies or peppers
Soften cream cheese and mix in remaining ingredients.
Thaw and allow to slightly raise the RHODES rolls. Pour taco-seasoning mix in a small bowl. Grease the Dutch ovens, as it takes two 14 in ovens for these rolls.
Roll out each roll to 3 1/2 inches in diameter or use your fingers to stretch the dough to that size. Spoon 1 rounded teaspoon of the filling onto on side of each of the rolled out rolls. Fold over and using the times of a fork, seal the rolls. Brush with the melted butter and then sprinkle with the taco seasoning mix.
Arrange the rolls in the greased Dutch ovens and allow to rise in a warm place for 50-60 minutes. Bake on a medium high fire using 1 1/2 rings of coals on the top and 9 coals underneath for 20 to 25 minutes or until golden brown.