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HARVESTING NATURE-Venison Pizza Rolls Recipe by Cayla BendL

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

August 28, 2021





Prep time

30 minutes

Cooking time

40 minutes


  • 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)


  • 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!

Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seasons.


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