Recipe By The Bison Council
Published Aug 8th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 9 servings Calories 195.8

These pizza turnovers with spicy bison sausage with pepperoni seasoning are easy to make for a great snack or weeknight dinner.

Recipe Ingredients

  • 1 (13.8 ounce) package refrigerated pizza dough
  • ¾ cup bison sausage with pepperoni seasoning
  • ¾ cup shredded mozzarella cheese
  • ½ cup pizza sauce
  • 3 tablespoons sliced green onions
  • Milk
  • ¼ cup grated Parmesan cheese
  • Pizza sauce, warmed

Cooking Directions

  1. 1 Preheat oven to 400 degrees F. Line a baking sheet with foil; grease foil. Set baking sheet aside. Unroll pizza dough onto a lightly floured surface. Roll dough into a 15-inch square. Cut dough into nine 5-inch squares.
  2. 2 For filling, combine bison pepperoni, mozzarella cheese, the 1/2 cup pizza sauce, and the green onions in a medium bowl. Place about 3 tablespoons of the filling on each dough square. Fold one corner of each square over filling to the opposite corner, stretching dough as needed to cover the filling. Seal edges and prick tops with a fork.
  3. 3 Place turnovers on the prepared baking sheet. Brush lightly with milk and sprinkle with Parmesan cheese. Bake for 15 to 18 minutes or until golden brown. Serve with additional warm pizza sauce.

Nutrition Facts

  • Calories 195.8
  • Carbohydrate 23.2 g
  • Cholesterol 15 mg
  • Fat 6.4 g
  • Fiber 0.9 g
  • Protein 12.4 g
  • Saturated Fat 2.3 g
  • Sodium 668.1 mg
  • Sugar 3.3 g

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Chef's Notes

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.


  1. For us this recipe made 6 triangles. I browned up a 16oz package of sweet italian sausage but could only fit half in the triangles comfortably. They looked and tasted REALLY good! Husband and company loved them- they're perfect for a weekend meal or game day snack!
  2. All 5 people I prepared these for enjoyed them. A bit on the salty side but not a bad flavor. The pepperoni tasted like summer sausage. My biggest issue with this recipe was the dough; normally I make my own. I followed the recipe exactly and had so much trouble getting the dough the right - Read more ...