Bacon Cheese Pull-Aparts

Usually when you go camping you don't want to prepare meals that take a lot of Prep time. This one you can have ready in advance and it whips up in no time and tastes like you spent hours.

Bacon Cheese Pull-Aparts

 1 Egg

2 Tbsp milk (or buttermilk)

1 can of Pillsbury Grands (R) Flaky Layer refrigerator original biscuits 

1 (2.1oz) pkg pre-cooked bacon cut into 1/2" pieces (you could also pre-cook your own bacon)

3/4 C Shredded Cheddar cheese

1/4 C finely chopped green onions (4 medium)

Heat oven to 350 degrees F. Spray 12" Dutch Oven with cooking spray. In a medium bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir the biscuits into the egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed Dutch Oven; arranging biscuits in a single layer.

Bake at 350 degrees F for 23 to 28 minutes or until golden brown. Pull apart and enjoy.
Recipe from Bakin' Bill Johnson

To cook with Briquettes 12"-16 on top 8 on the bottom, 10" -13 on top 6 on the bottom. 

For the Demo we altered this to provide more samples - We used the same amount of ingredients but added an additional can of biscuits. It turned out wonderfully - however I'd recommend a few more minutes in the oven, we had a doughy spot in the center. We also made this in a 10" Dutch Oven not a 12" it made for a Deeper version - still pulled apart nicely. One other adaptation was we sprinkled a little McCormicks (R) Smokehouse Maple (Grill Mates) on the top for color and a hint of flavor. 

This recipe could also be used with Rhodes Rolls. 

Super Easy - yet you could make this as complicated as you would like. 

Have fun cookin' 

Cyndi

Heating Chart from Lodge

Oven Size	325	350	375	400	425	450
8”	15	16	17	18	19	20
	10/5	11/5	11/6	12/6	13/6	14/6
10”	19	21	23	25	27	29
	13/6	14/7	16/7	17/8	18/9	19/10
12”	23	25	27	29	31	33
	16/7	17/8	18/9	19/10	21/10	22/11
14”	30	32	34	36	38	40
	20/10	21/11	22/12	24/12	25/13	26/14

In this chart, the total number of coals you need are in bold. The pairs of numbers are there as a convenience to use when you’re baking. The first number is the number of coals on the lid, and the second is the number of coals below the oven. If you’re boiling or simmering, either put all the coals on the bottom, or a third above and two thirds below. If you’re baking, put two thirds above and a third below. If you’re roasting, then split it evenly top and bottom.