Southwest venison pie

Author: Administrator Whitetails

Submitted by: Christie Boutin
From: Spanish Fort, AL

2 cans of crescent dinner rolls
1 pound ground venison
1/4 cup white or yellow onion
8 oz block of pepperjack cheese
2 cups shredded 3 cheese mix (bag)
1/4 cup sliced Jalapeno peppers or to taste
2 tsp. of juice from the Jalapeno pepper jar
Preparation: Line a 9 x 11 baking dish with one can of dinner rolls. Brown ground venison with onion and drain, then spoon over the rolls. Cube the pepperjack cheese and place over the meat. Then add the 2 cups of mixed shredded cheese and top this with sliced Jalapeno peppers and the 2-tsp. of juice from the Jalapeno pepper jar. Cover with the second can of dinner rolls and bake at 350 degrees till brown. Yum, Yum and easy too.

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