Venison Italian Sausage Pizza Pinwheels

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Do you have your Venison Italian Sausage marinating in the fridge? Do you have your Authentic New York Style Pizza Dough resting? If you haven’t read those two recipes yet I’ll wait while you get caught up.

If you still want these Pizza Pinwheels but you don’t have time to make your own dough you can check the frozen bread section of your grocery store for pizza dough. Some local pizzerias will also sell you a chunk. In a worst case pinch I’d even turn a blind eye if you snuck in a can of Pillsbury pizza dough, just until you have a free weekend to make the Authentic New York Style Pizza Dough.

Let’s talk dough for a minute, though. I need you to trust me that YOU CAN DO IT! I made enough dough last weekend for 24 personal pizzas using this recipe.

If you haven’t read the pizza dough recipe yet, please go and at least pin it or save the link on Facebook so you’ll try it someday. It’s the best pizza dough recipe I’ve found, and I can say that because it’s not mine. And it’s shockingly easy and mistake-proof. The biggest factor is having the time needed to let it rise and rest.

Now for the Pizza Pinwheels…

Last week I shared an option for a low-carb, low-cal Venison Cauliflower Fried “Rice.” Today’s recipe is neither. It’s got tons of carbs and calories and they’re completely worth it. It also has tons of cheese and venison. Ahh, venison. There’s the healthy ingredient I was looking for!

These pizza pinwheels would be the perfect appetizer to serve at a party or as a simple, fun-to-make supper for a family game night.

All you need is your Venison Italian Sausage, Authentic New York Style Pizza Dough, mozzarella cheese, and pepperonis.

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You can add any other favorite pizza topping like olives, bell pepper, onion, fresh basil, mushrooms, etc. I would avoid things like pineapple and cherry tomato chunks because it could make the dough a little mushy.

We’ll start by repeating a few of the steps from the last two recipes just in case you haven’t already done them. These are Steps 10 – 12 from the pizza dough recipe, and Step 5 from the Venison Italian Sausage recipe.

Or jump to Step 6 if your dough and sausage are ready to go.


Step 1 ~ 1 hour

At least two hours before you want to eat, remove your pizza dough from the refrigerator and allow it to come to room temperature in the proofing container. {If using store-bought frozen dough follow the package instructions for thawing.}


Step 2 ~ 1 hour

Dust a wooden cutting board with flour, reshape the room-temperature dough into balls by pulling the dough from the top under and pinching to create a seam. Place the dough balls on the floured cutting board, seam side down,

cover them with a large bowl, and let them rise for an hour or until doubled.


Step 3 ~ 15 minutes

While the dough is rising, cook and crumble about ¼ – ½ pound of the marinated Venison Italian Sausage. Keep the sausage warm, but don’t overcook it.


Step 4 ~ 5 minutes

Grab a stick of butter or some shortening and grease a 9×13 baking dish.

Preheat your oven to 425°. {If you’re using this dough recipe for an actual pizza baked on a pizza stone you’d want to set it to 500°, but I don’t recommend baking glassware at that high of a temperature.}


Step 5 ~ 5 minutes

When the dough has doubled, press the outer edges of the dough down to create a sombrero shaped chunk of dough. Holding the dough by the crust, rotate it around allowing gravity to pull it and stretch it out.

When the dough is about ¼ inch thick and about 12 inches wide, lay it on the floured cutting board, stretching it into a slightly rectangular shape.

It’s ready to top.


Ready to Make Our Pizza Pinwheels

Step 6 ~ 5 minutes

Sprinkle the dough with the cooked and crumbled Venison Italian Sausage.

Top the sausage with the shredded mozzarella cheese.

Add a layer of pepperoni, along with any of your other favorite toppings.

Don’t let the toppings get too thick, but have fun.


Step 7 ~ 3 minutes

Starting with the edge of dough closest to you, loosely roll the pizza dough up.

This dough is coated in so much flour that, unlike a cinnamon roll, you won’t be able to pinch it and seal it along the seam. That’s okay because we don’t need a second rise. Place the pizza log seam side down.

Using a sharp serrated knife, slice through the log in one inch sections.

With each slice, transfer the pinwheels to the greased pan. Arrange the pinwheels tightly in the pan but without them touching on every side. Leave a little breathing room because they’ll puff some when they bake.


Step 8 ~ 13 minutes

Repeat the shaping, topping, and rolling process with the second dough ball. Two 12 inch pizza crusts are enough for one 9×13 baking pan.


Step 9 ~ 18 – 20 minutes

Place the pizza pinwheels in the preheated oven and bake for 18 – 20 minutes. When the crust is lightly browned and the cheese is melted and gooey, remove the dish from the oven, careful not to set the glass dish on a cold countertop, and allow them to cool slightly.


Step 10 ~ 2 minutes

Serve the Venison Italian Sausage Pizza Pinwheels hot with marinara sauce for dipping.

There’s just one problem with this recipe. It doesn’t make nearly enough!

I strongly recommend that you double the dough recipe and make at least two pans of these pizza pinwheels. There will not be any leftovers!

Who’s the pizza lover in your life? Treat them with these Venison Italian Sausage Pizza Pinwheels!

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