This Pheasant Pesto Pinwheels Recipe is one of the best easy pheasant appetizers using Pillsbury pizza crust.
Pesto Pinwheels - A Delicious And Easy Appetizer
If you’ve been searching for an irresistible pinwheels recipe that combines the flavors of poached pheasant and classic Italian ingredients, this is it. Our 9-year-old daughter helped me make these and after just one bite exclaimed, "Wow dad! These are soooo good!"
These Pheasant Pesto Pinwheels are definitely one of our new favorite pheasant appetizers. We're planning on making them again and bringing them to a New Year's Eve party potluck.
Whether you’re hosting a potluck, gearing up for game day, or simply looking for easy pheasant recipes to feed your family. Using Pillsbury pizza crust makes this dish quick and simple while highlighting the great taste of pheasant.
Why You'll Love This Poached Pheasant Recipe
This recipe is ideal for busy parents and pheasant hunters alike. It’s:
- Quick to prepare: With pre-made Pillsbury pizza crust and easy-to-find ingredients, you’ll have this pinwheels recipe ready in no time. And the kids can help you make it!
- Packed with flavor: Basil pesto, roasted red peppers, and shredded cheese transform the tender poached pheasant into something amazing.
- Perfect for sharing: These bite-sized pesto pinwheels are easy to serve and eat, making them great for parties.
Ingredients
Poached Pheasant:
- 2 boneless, skinless pheasant breasts from 1 bird
- 1 Tablespoon lemon juice
- 1 Tablespoon minced garlic
- 4 cups water
Pinwheels:
- ½ teaspoon Italian seasoning
- 1 can (13.8 oz) refrigerated Pillsbury Classic Crust pizza crust
- ¼ cup basil pesto
- ½ cup roasted red peppers, diced
- 1 cup shredded mozzarella or Italian cheese blend
How To Make Poached Pheasant
1. Take the pheasant breasts out of the refrigerator to bring them closer to room temperature.
2. In a medium saucepan, combine water, lemon juice, and minced garlic. Bring to a rolling boil.
3. Carefully place the pheasant breasts in the boiling water. Cover the saucepan with a lid, then immediately remove it from the heat. Let it sit for 10 minutes.
4. After 10 minutes, transfer the pheasant breasts to a plate or cutting board. Use two forks to shred the meat and set it aside.
Assemble The Pinwheels
1. Preheat your oven to 400°F and spray a 9-inch pie pan with cooking spray.
2. Unroll the Pillsbury pizza crust on a clean surface. Spread the basil pesto evenly to the edges of the dough.
3. Sprinkle the shredded pheasant evenly over the pesto layer.
4. Add the diced roasted red peppers on top.
5. Sprinkle the shredded cheese and Italian seasoning to finish the filling.
6. Roll the dough tightly into a log. Using a serrated knife, cut the roll into 12 even slices.
7. Carefully transfer the slices in the prepared pie pan, spacing them evenly. If needed, use two pans to avoid overcrowding.
8. Bake for about 20 minutes or until the tops are golden brown.
9. Let the pinwheels cool slightly before serving. Pair with a side of pizza sauce for dipping.
Tips For Success
- Perfect Poached Pheasant: Removing the saucepan from heat and letting the pheasant sit ensures tender and juicy meat. Overcooking the pheasant breasts can make them dry, so please stick to the process and timing I gave you.
- Serrated knife skills: Use a serrated knife to slice the rolled dough cleanly. Wipe the blade between cuts for neater slices.
- Dough handling: Roll the dough tightly but gently to prevent the filling from spilling out. Chilled dough is much easier to handle. If your kids are helping you make this pheasant appetizer and it's taking a little longer to make than expected, be aware that room-temperature pizza crust is slightly tougher to work with.
Serving Suggestions
These Pheasant Pesto Pinwheels are delicious as-is, but a side of warm marinara or pizza sauce makes them even better. Arrange them on a platter and sprinkle them with some chopped fresh parsley for a nice presentation at your next party. They’re also a fun way to introduce young kids to eating pheasant. That's a win-win for busy parents like me looking to get creative in the kitchen.
Why Poached Pheasant Works
Poaching is one of the best methods for a pheasant breast recipe because it locks in moisture and keeps the meat tender. The garlic and lemon juice infuse the pheasant with subtle flavor, making it a perfect ingredient for this pinwheels appetizer. Even if you’re new to cooking pheasant, this method ensures success every time.
Substitutions And Variations
- Meat options: If you don’t have pheasant on hand, chicken breasts or turkey can be substituted.
- Cheese: Try swapping mozzarella for Parmesan or provolone for a different flavor profile.
- Veggies: Add spinach or sun-dried tomatoes for extra color and nutrition.
Storage And Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350 degrees F oven for 5-7 minutes to restore their crispy texture. These pinwheels also freeze well. Just pop them in the oven straight from the freezer when you need to feed the kids a quick after-school snack.
Pillsbury Pizza Crust Recipes
This Pheasant Pesto Pinwheels recipe is more than just another Pillsbury pizza crust recipe. It’s a lifesaver for busy parents who would rather spend $3.50 at Walmart for a refrigerated pizza crust instead of making one from scratch. Whether you’re sharing these pheasant appetizers at a party or enjoying them at home, they’re sure to become a new favorite. Give this recipe a try and let us know how it turns out in the comments below.
More Pheasant Recipes
I hope this Pheasant Pesto Pinwheels Recipe becomes a new favorite for you. If you are looking for more dinner inspiration using pheasant or grouse, check out these family favorites for your next weeknight dinner:
- Fried Pheasant Tenders
- Pheasant Florentine
- Pheasant Fritters
- Pheasant Pot Pie
- Roast Pheasant
- Greek Lemon Pheasant Soup
- Grouse Tsukune Meatballs
Come Pheasant Hunting in North Dakota
If you are headed our way for North Dakota pheasant season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Pheasant Pesto Pinwheels Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Pheasant Pesto Pinwheels Recipe
Ingredients
Poached Pheasant
- 2 boneless, skinless pheasant breasts from 1 bird
- 1 Tablespoon lemon juice
- 1 Tablespoon minced garlic
- 4 cups water
Pinwheels
- 1 can (13.8 oz) refrigerated Pillsbury Classic Crust pizza crust
- ¼ cup basil pesto
- ½ cup roasted red peppers, diced
- 1 cup shredded mozzarella or Italian cheese blend
- ½ teaspoon Italian seasoning
Instructions
- Take pheasant breasts out of the refrigerator.
- Place water, lemon juice, and minced garlic in a saucepan and bring water to a rolling boil.
- Place pheasant breasts in water, cover with lid, and immediately remove saucepan from stove and set aside for 10 minutes.
- Preheat oven to 400 degrees F. Spray 9-inch pie pan with cooking spray.
- Remove pheasant from water and transfer to a plate. Use two forks to shred the pheasant meat.
- Unroll pizza crust. Spread basil pesto to edges of the pizza dough.
- Sprinkle with the shredded pheasant.
- Add the roasted red peppers.
- Sprinkle with shredded cheese and Italian seasoning.
- Roll up dough.
- Using serrated knife, cut roll into 12 slices then carefully place each slice in pie pan (as you would when making cinnamon rolls). You can try to squeeze all 12 in one, but I like to use two different ones.
- Bake about 20 minutes or until top is golden brown.
- Cool slightly before serving with a side of pizza sauce for dipping.
Kerry Whipp says
Looks Great. I'll be making these for New Years.
Jeff Benda says
Thanks Kerry. Let us know what you think of them.
Heather says
Yum!