Deep Dish Stuffed Crust Pizza is a leftover inspired dish made with a venison roast. It’s extremely easy to make. It tastes like you spent hours in the kitchen when really all you needed was just over 30 minutes.
I take waste not, want not to heart. I always find a way to use leftovers when I have them. Most of the time, today’s leftovers are tomorrow’s lunch, but sometimes you have way too many leftovers and who wants to eat the same food over and over? Not me!
That’s why I try to find new ways to use leftovers. For example, when I have leftover pinto beans, I make fried bean cakes or refried beans the next day. When I have leftover chicken, I might make chicken salad, chicken soup or a chicken pot pie the next day. Sometimes I pull all of the leftover veggies from the fridge and make a veggie pizza.
So, this is a leftover inspired deep dish pizza. I have made these several different ways, but this is our favorite, but basically, you can put whatever you want in them. If you don’t have a venison roast or you don’t have enough, that’s ok. You can always use leftover ground venison, sausage, or whatever you have on hand. Throw in a little of this and a little of that–experiment and have fun!
Deep Dish Stuffed Crust Pizza
Prep Time: 25 minutes
Yield: 8 Slices
Cook Time: 9 minutes
Serving Size: 1 Slice
Total Time: 34 minutes
Calories Per Serving: 366
2 1/2 Pillsbury Hot Roll Mix
3 cups of leftover venison roast
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. cumin
1 cup fiesta cheese
5 sticks of string cheese, mozzarella
2 Tbsp. of butter
1 Tbsp. of garlic, minced
Fix 1/2 of a Pillsbury Hot Roll Mix according to the box directions for pizza. While the dough is rising, drain the leftover venison roast of any liquids and remove any veggies.
Shred or chop the roast and heat on medium-low heat. Add the chili powder, cumin, and tomato sauce. Still well and remove from heat.
Once the dough is ready, place in a 10 or 12 inch cast iron skillet (number 8 or 9). Press the dough evenly in the bottom, making sure it’s not thin.
Bring the dough all the way up the sides–it’s OK if the dough tries to fall down from the sides. We will fix that later.
Preheat the oven to 425°F. Spread the venison mixture in the skillet. Place the string cheese on the inside edge of the crust–it doesn’t have to be perfect–just lay it on top of the venison mixture around the crust.
Fold the edges of the dough over the cheese. If needed, gently pull up on the dough and stretch it. You can roll the dough inward to enclose the cheese or you can simply fold it over.
The dough will slightly overlap, so pinch the overlaps together to help keep them in place as it bakes.
Heat the butter and minced garlic in the microwave for about 8 seconds and brush it over the exposed dough.
Top with fiesta cheese and bake until the crust turns golden brown–about 7 minutes. To make sure it’s done, poke a toothpick in the thickest part of the crust. If it comes out clean, it’s done.
This recipe is for one pizza. If you want to use the whole box of Pillsbury Hot Roll Mix, but don’t have enough venison roast leftover you can always make the whole box, cut the dough in half, use half for this recipe and the other half for cinnamon rolls–yum!
The good, the bad, and the delicious…
Deep Dish Stuffed Crust Pizza is low in sugar, very high in protein, and calcium.
It also might be too high in sodium for those of you on a low-sodium diet and maybe a little high in fat for some.
See tips below for making this a more diet-friendly recipe.
Deep Dish Stuffed Crust Pizza Nutrition Facts
Yields: 1 Pizza
Serving: 1 Slice
Calories from fat: 34
% Daily Value*
Total Fat 14 g
Saturated Fat 5 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0.0 g
Cholesterol 22 mg
Sodium 1001 mg
Potassium 415 mg
Total Carbohydrates 24 g
Dietary Fiber 1 g
Sugars 3 g
Protein 36 g
Vitamin A 11%
Vitamin C 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
The mozzarella cheese and the dough contain the most sodium, so to lower the sodium, look for low-sodium mozzarella cheese sticks and low-sodium fiesta cheese or use a different type of cheese. You could also use less cheese–maybe omit the mozzarella cheese. For the crust, you could use a lower sodium dough mix. Making your own would probably be best. This way you can control the salt better.
To lower the fat, use low-fat cheese. You could also lessen or omit some of the cheese.
Whatever changes you make, you can recalculate the nutrition facts at myfitnesspal.comor many other places online.
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