It’s hard to go wrong with any style of pizza, but it’s even better when it’s topped with your own lean ground venison. For this recipe, we combine a store-bought refrigerated pizza crust with sauce, browned and seasoned ground venison, and other traditional pizza toppings like plenty of cheese and some pepperoni. The twist? Instead of a flat pizza, we roll it all up, cinnamon roll style, then slice it and bake it on the Pit Boss Grill for wood-fired pizza flavor in an easy-to-eat roll that is perfect for serving up at parties and get togethers.

These easy pizza rolls feature all of the flavor of a wood fired pizza in an easy to carry roll.

Everyone has tried to eat a slice while on the go. You end up with all the toppings sliding off and, most likely, sauce down the front of your shirt. This doesn’t happen when the toppings are on the inside of a roll. You can grab one of these and walk around talking and hanging out with friends and family and not worry about the mess. To start, you will need some fresh pizza dough. You can make your own if you have time, but if you go to the refrigerated bread section at your local grocery store, usually right next to the canned biscuits, you will find ready-made pizza crust rolled up in a package. These are easier than making your own crust from scratch and they are pretty tasty to boot.

Pre-made pizza dough makes this recipe quick and easy.

Besides the crust, you will need two cups of your favorite pizza sauce — red, white, whatever you like — some good shredded cheese, pepperoni, and whatever other pizza toppings you enjoy, from peppers and olives to anchovies.

The star of the show is seasoned ground venison. Just brown up a pound or so and season with salt, pepper, garlic powder, and dried Italian herb blend. If you like a bit of spice, add some red pepper flakes as the meat cooks. Once the meat has browned well, just move it off the heat to cool while you assemble the rolls. Preheat your pellet grill to 375 degrees. While the grill heats, sprinkle some flour or fine cornmeal on your work surface and roll out the pizza dough. Add a cup of sauce and spread it around. Sprinkle on half of the ground venison, toppings of choice, and then half the cheese, just like you would if you were making a traditional pizza.

Top the dough with sauce, followed by your favorite toppings.

Here’s where things get a little weird. Start on one end a roll it all up into a log.

Roll the crust around the toppings.

Once that is done, use a sharp knife to slice into about 1-inch thick rounds.

Slice into 1” rounds.

Give an aluminum grill pan a quick spray with non-stick cooking spray. Place the sliced rounds side by side, touching, in the pan. This recipe is enough for two crusts’ worth. Just repeat the process with the second crust and remaining ingredients.

Grill until cooked through and golden brown.

Place the pan on your preheated grill and bake/grill for 45 minutes or until golden brown and cooked through.