Dutch Oven Stromboli

Source: a little bit of here, here, and here

Ingredients:
1 tube Pillsbury pizza dough (or, even better I think, one loaf frozen bread dough (like Rhodes, but WF works great, too))
1 tube Pillsbury crescent rolls
1 can pizza sauce (or I just use 1 can tomato sauce sprinkled with pizza seasonings - oregano, basil, garlic, onion, etc.)
shredded mozzarella cheese
toppings of your choice (we used pepperoni, but you could do anything that you like on pizza - I even read a recipe for ham, roast beef, swiss cheese and spinach and used a mustard sauce instead of pizza sauce that sounded really yummy!)

Directions:
Spread  ~1 TB vegetable oil around the bottom and up the sides of a 12" Dutch oven.  Open the pizza dough tube and carefully unroll the dough onto the inside of the clean, cool lid.  Use your hands to stretch and form it into a circle the size of the lid (or a bit larger - it doesn't have to be perfect!) and then place the dough in the bottom of the oiled Dutch oven.  Press the dough up the sides a little bit and squish it all into place (if you had a pastry roller, it might be really nice to use for this part!).  Spread the dough with pizza sauce to your liking, then sprinkle with cheese and add toppings.  Open the crescent roll tube and carefully unroll the dough onto the inside of the lid again.  Pinch the pieces together to form a circular shape (again, perfection is not necessary) and place carefully on top of the pizza inside the oven.  Pinch the top crust to the bottom crust to make a pocket.  Cook with most coals on top until the crust is golden brown.  Slice with a pizza slicer and use extra pizza sauce to dip, if desired.

Notes:
At a girls camp planning activity last week, we were deciding on what we were going to eat - the girls called out ideas and we wrote them on the board.  Eventually we had to vote to whittle the menu down to three dinners that we would make at camp.  Stromboli was one of those winners.  I didn't even know what stromboli was, but I figured it could be made in a Dutch oven after I heard the description from one of the girls and leaders.  A quick search online convinced me that, yes, it really was possible, so Gregg and I decided to break out one of our wedding Dutch ovens this weekend in Green Canyon and give it a shot.  Turns out, stromboli in the Dutch oven was most delicious, and really quite simple.  I would suggest that you use high quality coals and make sure you've got plenty of them - that will definitely cut down on cooking time if you've got good, hot coals.  (We ended up having to make a fire next to the pot to supplement the heat, and doing a little rotation thing so the pot didn't get too hot on one side ... but it was worth the wait and hassle!)  I'm not so worried about camp now!  (And I'm grateful for a husband who is willing to eat my experiments!)