Venison Philly Cheese Steak Pinwheels

Venison Philly Cheese Steak Pinwheels

By Carolyn Laursen

Venison Philly Cheese Steak Pinwheels

Venison Philly cheese steak pinwheels - ever had 'em? If not, read on.


I recently rediscovered the idea of making “pinwheels” – putting things on crescent roll dough, rolling it back up, and cutting it into tasty circles of delight.  I happen to have a freezer full of venison, so I figured, hey – venison…pinwheels – there must be recipes out there!  I couldn’t find any.  Taking a random bit of inspiration from a Philly cheese steak sandwich, I decided to create a recipe for venison Philly cheese steak style pinwheels.  They are darn good.

I took the basic ingredients of a Philly cheese steak sandwich – shaved steak, white cheese, green peppers, onions – and rolled it in crescent roll dough.  Simple!

I started with the onion and green pepper – a medium sized one of each.

Clearly, this is a green pepper and an onion. The humble beginnings of a masterpiece.

The green pepper, onion, and venison into thin strips as well, and commenced to fry.  The green peppers took the longest, in case you were wondering (although that may have been due to their small fry pan).

The smell of perfection

After this all fried up to my liking…



Smelling good! But clearly not done yet.

The time had come to roll the tidbits up in crescent roll dough.

Two of the rolls were treated to cream cheese festooning half of the dough, all the others were bedecked with thinly sliced sharp white cheddar. I will add here that both options were excellent, but the cream cheese rolls were slightly more moist.

Slicing occurred, and those gems were placed in the oven at 375F for about 20 minutes.

During this time, the house was filled with delightful baking aromas. We were pleased.

They emerged from the oven as flaky, tender, cheese and meat filled rolls of heaven.

Summary of the recipe:
roughly 1 pound of venison (roast-style meat is fine)
some sharp white cheddar cheese to slice thinly – I only used a few ounces
cream cheese, if you’re so inclined (it was good)
1 medium onion, sliced very thinly
1 green bell pepper, sliced thinly
splash of oil
cooking spray
salt and pepper to taste
dried parsley, for looks (green sprinkley leaves make things look nice, that’s all there is to it)
Slice the onion, green pepper, and venison
Heat oil in pan (pans if you want this done quickly)
Add assorted veggies and meat, cook until pretty brownness ensues for all (and meat is no longer pink)
spray baking sheet with cooking spray, roll out dough
place all ingredients on dough, leaving one end more doughy (for a sealed end once rolled)
roll dough
bake roughly 20 minutes at about 375 degrees F
remove from oven
Consume pinwheels like a ravenous wolf.



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