How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

Lazy Girl's Halloween Cupcakes (Shhh... They're Delivered!)

When you'd prefer to prep for your Halloween party by styling your zombie makeup instead of piping cupcakes, look to for a dozen creepy sweets just in time for All Hallows Eve.

See More

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Adorable Lunch Box Recipes for Kids

School lunch has never been this cute. See how mom Ashley Thompson combined fruits, vegetables, and some creativity for a week of noontime treats that are heavy on themes, light on groans.

See More

Easy Slow Cooker Appetizers

Looking for no-fuss appetizer recipes to kick off your party? It's time to whip out that slow cooker! Including juicy meatballs, creamy dips, and spicy wings, we've got all your favorite slow cooker appetizers to choose from. Try one of these easy slow cooker appetizer recipes for your next party or get-together.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Camp Bread

Use this simple skillet bread to dip in soup or enjoy it by itself dipped in olive oil or slathered with butter.

5.0 by 1 people
Rate me!
  • Makes: 12 servings
  • Yields: 12 rolls
  • Prep: 15 mins
  • Rise: 30 mins
  • Bake: 20 mins

Camp Bread



  1. Prepare hot roll mix in a 10-inch cast-iron Dutch oven according to package directions, adding the rosemary and 1/4 cup of the Parmesan cheese to the dry ingredients (omit kneading step). Remove dough.
  2. Grease the Dutch oven and sprinkle with cornmeal. Place dough in Dutch oven. Using greased hands, gently press dough evenly into the bottom of Dutch oven. Use a small knife to make sixteen 2-inch cuts perpendicular to the outside edge of the dough. Cut a 3-inch X in the center of the bread. Cut a 4-inch square around the X with no corners meeting. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover and let rise in a warm place until dough nearly doubles (30 to 40 minutes).
  3. Cover Dutch oven and arrange 8 to 10 hot coals around the edge of the Dutch oven and 10 to 12 hot coals on the lid. Bake for 20 to 25 minutes or until golden, rotating the Dutch oven a half-turn halfway through cooking. Makes 12 rolls.

Nutrition Facts (Camp Bread)

    Per serving:
  • 179 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 19 mg chol.,
  • 304 mg sodium,
  • 29 g carb.,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...