1 pound ground venison
Pit Boss Chop House Steak Rub
¼ minced onions
Salt and pepper to taste
¼ tsp chili powder
1/8 tsp cayenne pepper
8 ounces cream cheese
4 ounces diced green chilies
2 packages crescent rolls
Preheat Pit Boss grill to 350 degrees.
Season venison with Pit Boss Chop House Steak Rub and brown in a cast iron skillet. Add in minced onions, chili powder, cayenne pepper, and salt and pepper. Add in cream cheese and let melt; mix thoroughly. Then add in green chilies.
Prepare crescent rolls by leaving two crescents together to create a square. There should be four squares per roll of crescent rolls.
Spoon the mixture into the middle of crescent rolls and fold corners in to create a pinwheel appearance. Transfer pinwheels directly to the grill.
