Venison Stuffed Calzone

  • difficulty:Medium
  • prep time:20 min.
  • cooking time:15 min.
  • perfect wines:Z Cuvée
  • Our Cellar Club's personal favorite dish pairs perfectly with our Zaca Mesa Z Cuvee. Thank you Chas for sharing!


    • 1/2 lb of ground deer meat
    • 1/2 lb of Italian Sausage
    • 1 cup of onions, diced
    • 6 cloves of garlic, finely chopped
    • 1 can of black olives, drained
    • 1 can of stewed tomatoes
    • 1 can of artichoke hearts
    • 16 oz bag of cheese of your choice
    • 1 Pillsbury pre-made pizza crust
    • 2 cups of marinara sauce
    • 2 cups of ricotta cheese
    • 2 tbsp Parmesan cheese


    • Over medium heat, cook down ground deer meat and crumbled Italian sausage in a skillet pan
    • Mix onions & garlic and add to skillet
    • When meat is just about cooked, add olives, tomatoes, artichoke hearts, and cook out all of the juices
    • Add cheese and mix well, it should get thick once the cheese has been added
    • Lay the crust on a greased cookie sheet & spread to fit the sheet
    • Coat your pizza crust with marinara sauce and ricotta cheese
    • Scoop mixture onto 1/2 side of the dough & fold the other 1/2 over mixture. Wrap the dough around the edges
    • Sprinkle Parmesan cheese over the finished product
    • Place on to baking sheet or pizza stone & bake until golden brown
    • Serve with Z Cuvée and enjoy!