Venison Pizza Rolls
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I was recently strolling down the freezer aisle at the grocery store, something I tend to avoid (aside from the ice cream section) because it’s full of tempting ease and cravings but ultimately nutrition-lacking processed foods galore. However, I was unable to ignore a trip down memory lane when a bright yellow box caught my eye – Pizza rolls. I haven’t had them in forever, probably last after a high school soccer practice when a note read “you’ll have to make yourself dinner.” I opened the freezer door but hesitated; 1) Are these really going to taste as good as I remember? 2) Grow up Cayla but then 3) I wonder if I couldn’t make these from scratch…
A quick Google search confirmed I could easily substitute egg roll wrappers for the crust and my taste buds were watering. I’ll use our Italian venison sausage and the last of our 2020 frozen, blanched tomatoes, and these will be AMAZING. If you’ve ever seen any of my recipes or wild game cooking before you’ll quickly learn that my style is very simple, Midwestern, and seems to be comfort-food centric and these most definitely hit the mark!
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Venison Pizza Rolls
Course: Wild Recipes4
servings30
minutes40
minutesIngredients
1 package of egg roll wrappers (usually 15)
½ lb. ground Italian venison sausage, cooked
2 c. your favorite tomato, pizza, or marinara sauce
1 c. mozzarella cheese
Any other pizza toppings desired
1 tbs flour mixed with ¼ cup of warm water – used to seal egg roll wrappers
Vegetable oil (if frying)
Preparation
- After cooking the venison sausage, mix with tomato sauce, cheese, and other toppings.
- Cut your egg roll wrappers in half (they’re pretty square so it didn’t seem to matter which way).
- Scoop about a tablespoon of your mixture onto one side of the wrapper, roll up, and then fold the sides in and seal with the flour/water mixture. Repeat for about ~25 pizza rolls!
- Chose to stay traditional and deep fry these, but you could very easily pan fry, air fry, or bake.
- Serve with marinara sauce and enjoy!
