TOPSEY-TURVEY PIZZA
Phyllis Speer
- 2 lb. ground venison
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 can sliced mushrooms
- 2 small cans sliced ripe olives (optional)
- 2 14 oz. jars pizza sauce
- 8 oz. mozzarella cheese, grated
- 4 oz. parmesan cheese, granted
- 8 oz. sour cream
- 1 Tbsp. butter, melted
- 1 or 2 cans crescent dinner rolls
Brown meat and onions in Dutch oven. Add garlic, mushrooms, olives and pizza sauce. Cook until bubbling. Layer cheeses and sour cream on meat mixture, reserving some parmesan cheese to sprinkle on top. Place crescent rolls on top of mixture and brush with melted butter. Cook in Dutch oven at 375-degrees about 30 minutes or until crescent rolls are done. Note: If cooking on a campfire, place 18 briquettes on top and 9 on bottom for 375-degrees.
