Pheasant Pesto Pinwheels Recipe
This Pheasant Pesto Pinwheels Recipe is one of the best easy pheasant appetizers using Pillsbury pizza crust.
Servings: 12 servings
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.
