Dutch Oven Pizza

Dutch Oven Pizza

2	tsp. italian seasoning	1/2	medium red onion; diced
1	tsp. garlic powder	3	Tbs. diced green bell pepper
	salt and black pepper to taste	12	black olives; sliced
2	Tbs. olive oil	4	oz. shredded Cheddar cheese
1	can crescent rolls	8	oz. shredded Mozzarella cheese
1	jar pizza sauce
	Pepperoni

Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with red onion, bell peppers, olives, and top with Cheddar and Mozzarella cheeses.  Add pepperoni. Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly. Serves: 6-8 This recipe won me "Best Entrée" at our District Dutch Oven Cook-off.  Cabela's rewarded me with a gift card, camping table, knife and cutlery set.  It was awesome!!! A couple days later because there was a fire ban, I did it on a propaine stove for those attending IOLS.  They said they enjoyed it.  Mine looks like a big ball of tin foil but it worked!