Pheasant Calzone Rolls
- Brenda Mizenko
- Mar 15
- 2 min read
This is a delicious and hearty dish which is easy to make and low carb! It can be adjusted for those who are not counting carbs. Let’s get started!
Ingredients:
For the low carb pizza dough:
2 cups shredded whole milk mozzarella cheese
1 8oz block of cream cheese
1 egg
1 1/2 cups superfine blanched almond flour
1 teaspoon psyllium husk powder
¼ melted butter (to add before baking)
For the Filling:
2 cups shredded pheasant meat (or any type of game bird meat you chose. You can also use chicken.) I cook the pheasant hind quarters in a crock pot along with ¼ Onion, 2 garlic cloves, and 4 cups of chicken broth for about 6 hours on low. Once done, remove the pheasant hind quarters, shred and remove bones… tendons etc. Set aside in the refrigerator for now.
3 slices of thick-cut bacon
2 cups of shredded mozzarella cheese
1⁄2 cup of Greek Yogurt or Ricotta cheese.
1⁄4 cup of Parmesan Ranch Dressing.
Freshly cracked pepper and salt, to taste
Directions:
Make the low carb pizza dough:
1. Place the shredded mozzarella cheese and cream cheese in a large microwave safe bowl.
2. Microwave, uncovered, on high, for 1 – 2 minutes, or until the cheese is completely melted.
3. Remove from the microwave and stir with a spatula until the cheeses are combined.
4. Add the egg into the cheese mix and stir with a fork.
5. Add the psyllium husk powder, and almond flour to the cheese mixture.
6. Stir well with the spatula or a fork, until a stiff dough is formed.
7. Knead the dough by hand for 2 – 3 minutes, to ensure all of the ingredients are fully mixed and the dough has a smooth consistency. Roll out and put on a large cookie sheet lined with parchment paper.
Make the filling:
Preheat oven to 400°
8. Cook the bacon in a cast iron or frying pan. Drain grease and cut up into small pieces.
9. In a medium mixing bowl, combine 2 cups of shredded cheese, ½ cup Greek yogurt, ¼ cup Parmesan Ranch dressing, bacon, and salt/cracked pepper.
10. Cut the rolled out dough into four large equal pieces. You can add some almond flour to avoid sticking. Lightly brush the entire surface with parmesan dressing. Spread 1/4 cheese mixture over it and 1⁄4 of the shredded pheasant meat. Carefully roll it into a log pinching the ends to seal them. Lay the roll seam side down on a cookie sheet lined with parchment paper. Repeat with remaining dough. Leave at least 2 inches between each roll. Brush with melted butter then sprinkle with cheese. Bake in a 400° oven for 20 minutes. Reduce heat to 350 and bake for another 10 minutes or until golden brown. Check periodically to avoid burning the bottom of the calzone roll. Let sit for 5 minutes before serving. Enjoy!
Note: To make it non low carb, substitute regular flour for the almond flour or you can use already made pizza dough.
Total Carbs: 9g. Calories per serving: 435
Brenda Mizenko
Cedars Point Kennel
Summerset, SD
206-200-3454
Brenda Mizenko is the co-owner of Cedars Point Kennel in Summerset, SD. She is an elementary school teacher in Rapid City, SD and loves making new wild game dishes.
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