• 1 lb ground venison
  • 1/2 green pepper-diced small
  • 1/2 sweet onion-diced small
  • sliced baby bella mushrooms
  • 1 cup pizza sauce
  • 2 rolls/cans of Pillsbury crescent rolls
  • pepperonis
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 2 tsp minced garlic
  • Italian shredded cheese or mozzarella-approximately 3 cups
  • grated parmesan/romano cheese
  • 1 T melted butter


Cooking instructions:

  • Saute mushrooms in about a tablespoon of olive oil and 1 tsp of minced garlic until soft. Set aside.
  • Brown ground venison in skillet with 1 tsp of minced garlic. Season the meat with 1 tsp oregano, 1 tsp garlic salt, and 1/2 tsp black pepper.
  • Add diced green pepper and onion and cook until the meat is done. Drain mixture. Add cooked mushrooms to meat. Stir in 1 cup of pizza sauce over low heat until mixed through.
  • In a glass casserole dish, spray the surface with nonstick spray.
  • Line the bottom and sides of the dish with crescent roll dough, making sure to leave no spaces.
  • Add a layer of the meat mixture, then a layer of shredded cheese.
  • Sprinkle grated parmesan/romano cheese over the surface.
  • Next, do a layer of pepperonis.
  • Repeat above layers one more time.
  • Top with more crescent roll dough, pressing together all seams. Baste the top of the dough with melted butter, lightly. Sprinkle the top with more oregano and garlic salt.
  • Bake at 375 degrees in the oven for approximately 20 minutes, or until top is golden brown and you can poke it with a toothpick and it comes out clean.
  • Serve with warmed pizza sauce to dip it in or as is! Enjoy!