Cayla’s Kitchen: Venison Pizza Rolls

If you grew up on pizza rolls, here’s a North Dakota twist that brings the nostalgia back with a little more substance. In this Game and Fish video, marketing coordinator Cayla Bendel walks through a venison-forward version that swaps the freezer-aisle shortcut for homemade marinara, seasoned wild game, and egg-roll wrappers crisped in a pan or air fryer. It’s still fun, still snackable, but with a depth of flavor you won’t find in a box—and a smart way to put venison to work in the kitchen.

Ingredients
Marinara Sauce
• 2 tbsp olive oil
• ½ cup chopped yellow onion
• 3 garlic cloves, finely minced
• 28 oz crushed tomatoes
• ½ tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh basil
Pizza Rolls
• 1/2 lb venison Italian sausage
• 1 package of egg roll wrappers
• 2 cup tomato or marinara sauce + extra for dipping
• ½ cup mozzarella cheese
• ½ cup parmesan cheese
• Optional: other pizza toppings!
1 tbsp flour mixed with ¼ cup warm water to seal wrappers.
Use oil of choice for frying.

1. Heat olive oil over medium heat, add onion and cook until soft and clear.
2. Add garlic and cook an additional minute.
3. Stir in crushed tomatoes and seasonings.
4. Bring to a boil then reduce heat and simmer for 15 minutes.
5. Cook sausage while simmering.
6. Add basil to marinara sauce.
7. Mix sausage, finished tomato sauce, cheeses, and any other toppings.
8. Scoop about 1 tablespoon of mixture just off center of a wrapper, roll up, and fold sides. Seal seams with some of the flour/water mixture.
9. Pan fry at medium heat in your choice of oil for 2-3 minutes on each side until golden brown (or air fry).
10. Serve with marinara sauce and enjoy!

For more recipes from Cayla’s Kitchen, visit gf.nd.gov/caylas-kitchen.