Remove Rhodes Dinner Rolls from freezer, cut into quarters while semi frozen.
Melt margarine, stir in olive oil, pepperonicini juice, Italian seasoning and garlic salt.
Dice turkey pepperoni and artichokes.
Slice black olives.
Spray camp dutch oven with non-stick spray.
Or line with foil and spray with non-stick spray for ease of lifting out of dutch oven.
Pour olive oil mixture in Lodge Camp Dutch Oven.
Put rolls in dutch oven and toss to coat.
Arrange in middle.
Top with 1 cup cheese.
Add, in layers, pepperoncinis, turkey pepperoni, black olives and artichokes
Cover with lid and let rise until double in size.
Top with 1/2 cup 5 Italian Cheese.
Cook with 8 hot charcoal briquettes under dutch oven and 16 on lid. After 15 minutes, (with appropriate lid lifter) carefully rotate lid and dutch oven 1/2 turn in opposite directions.
Cook another 10 to 20 minutes.
Top with remaining Italian Cheese. Replace lid 3 to 5 minutes to melt cheese.