Dutch Oven Pizza Biscuit Pull-Apart Bites with Warm Marinara
Quarter refrigerated biscuit dough, toss it with pepperoni, mozzarella, Parmesan and Italian seasoning, and pile it into a parchment-lined Dutch oven. Bake over about 6 coals underneath and 12 on the lid (roughly 350°F) for 22 to 28 minutes, until golden with no raw dough in the middle. Warm the marinara in a small pot beside the coals and dip. Total time is about 40 minutes.
This is a snack you can pull apart with your hands while the sun goes down. Soft, cheesy biscuit bites with pepperoni and a little crisp on the edges. Everyone grabs a few and dunks them in warm marinara.
The Dutch oven works like a small oven here, so the bites bake evenly instead of scorching on the bottom. You only need one bowl and one pot. Keep the dough and pepperoni cold until you're ready to cook.
Dutch Oven Pizza Biscuit Pull-Apart Bites with Warm Marinara
- Prep
- 12 min
- Cook
- 28 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals (about 350°F)
- Pack weight
- 3.5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
Ingredients
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Gear you'll need
- 10-inch Dutch oven with lid (4 qt)
- Charcoal briquettes (about 20) and chimney starter
- Lid lifter
- Heat-proof gloves
- Parchment paper
- Large mixing bowl
- Small pot for the sauce
- Knife and cutting board
- Long tongs
Steps
-
Light the coals
Light about 20 charcoal briquettes in a chimney or fire ring. They're ready when they're covered in gray ash, in about 15 to 20 minutes.
-
Cut the dough
Open the biscuit can and cut each biscuit into quarters with a clean knife on a cutting board. You'll have 32 pieces.
-
Toss the bites
In a large bowl, toss the dough with the olive oil, Italian seasoning and garlic powder. Add the pepperoni, 1 cup of the mozzarella and half the Parmesan, and toss gently.
-
Fill the pot
Line a 10-inch Dutch oven with parchment, or rub it with a little oil. Pile in the bites, then top with the remaining mozzarella and Parmesan.
-
Bake with coals
Put the lid on. Set the pot on 6 coals and put 12 on the lid. Bake 22 to 28 minutes, turning the pot a quarter turn and the lid the other way every 10 minutes to avoid hot spots.
-
Check for doneness
Lift the lid with a lifter. The top should be golden and the cheese melted. Break open a center piece. If you see raw, wet dough, put the lid back on for 5 more minutes.
-
Warm the marinara
While the bites bake, pour the marinara into a small pot. Set it on a grate near the coals or at the edge of the fire and stir often for about 8 minutes, until steaming hot.
-
Rest and serve
Let the bites sit for 5 minutes so the cheese sets. Sprinkle with red pepper flakes if you like and serve straight from the pot with the warm sauce.
Trail Notes
Keep the dough, mozzarella and pepperoni in the cooler at 40°F or below until you start cooking. Biscuit dough can pop its can open when it warms up, so don't leave it in a hot car.
Skip the pepperoni and add 1/2 cup of chopped, drained roasted red peppers or a handful of baby spinach for a vegetarian version. Use a pinch of dried oregano instead of Italian seasoning if that's what you have.
At home, mix the Italian seasoning, garlic powder and Parmesan in a small bag so you only have to toss at camp. Don't cut the dough ahead, because it sticks together in the cooler.
Let the coals burn out completely and cool before you dispose of the ash according to the campground rules. Wipe the pot out with a paper towel and pack out the parchment, can and jar.
Campers ask
How many coals do I need for a 10-inch Dutch oven at 350°F?
About 18 briquettes total works well, with 6 under the pot and 12 on the lid. Put more on top than below so the bottom doesn't burn.
Can I make pull-apart biscuit bites in a Dutch oven without parchment?
Yes. Rub the inside of the pot with oil and bake on slightly fewer bottom coals, around 5. The bottom pieces will get a little darker and crisper.
How do I know the biscuit dough is cooked through?
The pieces should be deep golden on top, firm to the touch, and dry and fluffy when you tear a center one open. Any wet, pasty dough means it needs more time.
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