5 Dutch Oven Recipes You Have to Try Right Now

There’s nothing quite like that amazing feeling you get when you finally pry the lid off a Dutch oven and peer down into its depths. Your nostrils fill with a heavenly aroma and your mouth begins to water as your gaze falls lovingly on a hearty dish you’ll soon devour around a campfire.

We’re getting hungry now just thinking about it, and the best cure for that type of hunger is to get cookin’ ASAP!

Here are five Dutch oven recipes from Scouting magazine that you have to try right now!

Dutch Oven Pizza

(Photo: Pat Haverfield/Scouting magazine)

There’s really no wrong time to have pizza. It is one of the best foods to ever exist, and now you can have it when you’re sitting around a campfire cooking in a Dutch oven.

What you’ll need:

12-inch Dutch oven with 15 coals on top, 9 coals below
18 frozen dinner rolls, slightly thawed (or two large tubes refrigerated biscuits)
30 pieces pepperoni (or favorite meat topping)
1 cup pizza or pasta sauce
⅛ tsp. garlic powder
⅛ tsp. paprika
½ tsp. Italian seasoning
⅛ tsp. onion powder
¼ tsp. basil
1 cup shredded cheese
Cooking spray

Optional: chopped onions, olives, peppers, or other pizza topping favorites.

Find the full recipe instructions here in Scouting magazine.

Dutch Oven Broccoli Burgers

(Photo: Tim and Christine Conners/Scouting magazine)

You’ve heard of broccoli, and you’ve heard of burgers. Most people wouldn’t think of combining them, but you’re not most people, which is why you should add this awesome dish to your Dutch oven recipe repertoire right away. Really.

What you’ll need:

14-inch Dutch oven
Large frying pan
Heavy-duty aluminum foil
Cooking spray
1 pound lean ground beef
1 (16-ounce) package frozen broccoli, thawed and chopped
1 (16-ounce) package Velveeta cheese, cut into cubes
1 dozen large dinner rolls

Find the full recipe instructions here in Scouting magazine.

Dutch Oven Seafood Jambalaya

(Photo: Pat Haverfield/Scouting magazine)

You’re probably never going to go camping inside a restaurant in N’awlins, but that’s OK for two reasons. 1) You won’t have to endure the city’s locals looking sideways at you for saying “N’awlins.” 2) You have this excellent Dutch oven seafood jambalaya recipe, so it’s sort of like the N’awlins restaurant came camping with you.

What you’ll need:

14-inch Dutch oven
1 pound boneless chicken breast, cubed
1 pound mild Italian sausage, chunked
1 pound mixed seafood (shrimp, crab, crawfish)
1/3 cup oil
1 large onion, sliced and chopped
1/2 cup celery, chopped
2 small red or green peppers, quartered and sliced
2 medium tomatoes, coarsely chopped
1 14-oz. can chicken broth
3 cups okra, sliced
2 cups mushrooms, sliced
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon gumbo filé (powdered sassafras leaves)
1 tablespoon Worcestershire sauce
1/2 cup orange juice
2 to 3 cups long-grained white rice

Optional: replace cayenne with crushed and dried hot red peppers.

Find the full recipe instructions here in Scouting magazine.

Dutch Oven Tortilla Soup

(Photo: Pat Haverfield/Scouting magazine)

Long ago, if you’d have told us that there was a way to make tortilla soup, the greatest soup of all time, even greater, we’d have told you (in a friendly, courteous, and kind way) that you might have some difficulty distinguishing between truth and fiction. That was then. This is now. And we’ve learned there is indeed a way to improve on perfection.

What you’ll need:

Dutch oven that holds at least 6 quarts
8 boneless skinless chicken breasts
1 red bell pepper, seeded and halved
1 green bell pepper, seeded and halved
2 15-ounce cans whole tomatoes, drained and chopped
2 medium onions, finely chopped
3 cloves garlic, minced
3 10-ounce cans enchilada sauce
2 4-ounce cans chopped mild green chiles, drained
2 cups water
1 15-ounce can chicken broth
1 15-ounce can beef broth
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
2 teaspoons salt
1 bay leaf
2 cups shredded Colby-Monterey Jack cheese blend
1 medium-size (about 14 ounces) bag tortilla chips
¼ cup grated Parmesan cheese
1 medium avocado, peeled and diced (optional)
1 16-ounce container sour cream (optional)

Find the full recipe instructions here in Scouting magazine.

Dutch Oven Cheesecake

(Photo: Pat Haverfield/Scouting magazine)

Delicious cheesecake from a Dutch oven?! You’ve always dreamed in your heart that such a thing could be possible. Now you know dreams really do come true.

What you’ll need:

10-inch Dutch oven preheated to about 325 degrees (13 coals on top, 7 coals below).

Crust

1 package honey graham crackers, crushed (about 1¾ cup)
3 tablespoons sugar
5½ tablespoons salted butter, melted
Mix together graham cracker crumbs, sugar, and butter.

Lightly spray the inside of the Dutch oven with baking spray. Press the crumb mixture inside.

Bake for 10 minutes.

Cheesecake

5 packages (8 oz.) cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
Baking spray
Favorite cheesecake topping

Find the full recipe instructions here in Scouting magazine.

For more amazing Dutch oven recipes, be sure to check out Scouting magazine.

Tell us about are some of your favorite Dutch oven recipes in the comments.