Wild Venison Sausage Pizza Scrolls
Soft pizza-dough spirals filled with cooked wild venison sausage, tomato and mozzarella.
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Serves
- 6
- Difficulty
- Moderate
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 400 g wild venison sausages, skins removed
- 10 ml olive oil
- 500 g ready-made pizza dough
- 150 g thick pizza sauce
- 150 g mozzarella, well drained and grated
- 1 tsp dried oregano
- 20 g Parmesan, grated
- 15 g plain flour, for dusting
The cut for this recipe
Wild Venison Sausages
Method
Heat the oil in a frying pan. Add the sausage filling and cook for 12–15 minutes, breaking it into small crumbs. Check it is piping hot, has no pink and reaches 70°C for 2 minutes.
Spread the cooked filling on a plate to stop steaming for 10 minutes. Heat the oven to 210°C, or 190°C fan. Lightly flour the worktop and roll the dough into a rectangle about 35 × 25 cm.
Spread the pizza sauce over the dough, leaving a 2 cm strip clear along one long edge. Scatter with sausage, mozzarella and oregano.
Roll up towards the clear edge and press the seam closed. Cut into 12 equal scrolls using a sharp knife, and arrange cut-side up on a lined baking tray with space between them.
Scatter with Parmesan and bake for 22–27 minutes until the dough is cooked through and golden and the filling is piping hot. Follow any dough packet instructions for proving before baking.
Cool for 5 minutes before serving. Pull apart carefully, as melted cheese can be very hot.
Storage
Cool baked pastries in shallow portions and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality, thaw in the fridge and use within 24 hours. Reheat the finished pastries only once until piping hot throughout. The brief cooling before the first bake is part of making the recipe; if you instead use a separately chilled, previously cooked filling, that bake counts as its one reheating and the finished pastries should not be reheated again.
