It seems the go-to answer for preparing doves usually involves toothpicks, bacon, and some kind of cheese/pepper combo. No doubt, that’s a damned good way to do it, but today let’s consider a different kind of tasty tribute to the precious little birds.
I try to avoid food that’s sourced from companies that have a ticker symbol on the stock exchange, but even I sometimes fall prey to dirty convenience. The Pillsbury Doughboy (General Mills, Inc.; NYSE: GIS) is about as attractive to me as Pokémon GO, but some of his canned creations are guilty pleasures. Pillsbury Crescent Rolls are a fine example. “Big and flaky.” The packaging doesn’t lie.
Pillsbury Crescent Rolls are rich and very filling, making them a great match for the oft-small rewards that come from a successful day of collecting meat in the dove fields. Plus, the rolls are rather sweet in flavor—combine their sugary sweetness with dove meat (also sweet) and a shot of pineapple, and by golly we’re onto something sweet.
Here’s a recipe that’s simple to make, and that also includes two of the popular elements so many dove hunters are clearly infatuated with: cheese and pepper.
You Will Need
- 6 chopped dove breasts
- 1 small can of Pillsbury Crescent Rolls
- 1 diced bell pepper (I used a flame bell pepper because they look cool as hell)
- 4 tablespoons of Sriracha Chili Garlic Sauce
- 1 cup of shredded pepper cheese
- 1/2 cup of finely diced pineapple
- 1 teaspoon of salt (Real Salt is the best)
- Lightly salt the dove meat, and brown it on medium-high heat in a well-oiled cast-iron skillet.
- Form the Pillsbury dough into a single ball, eliminating the pre-formed crescent rolls.
- From here, roll the dough out onto a sheet pan; try to create a square that’s approximately 12×12 inches.
- Spread the Sriracha Chili Garlic Sauce across the entire dough surface.
- Distribute the dove breasts, shredded cheese, and pineapple equally on the dough, but try to leave a small border around the edges to make the next step easier.
- Tightly roll up the delicious creation like a stick of dove dynamite. If you paid attention to the previous step, you’ll have minimal spillage out the ends.
- Shove the roll in a preheated 350-degree oven and let it cook for about 20 minutes, or until the outside turns light brown.
- Remove it from the oven and let it cool for a few minutes.
- Slice into 1- to 2-inch bite-sized pieces and serve it to your hunting buddies as finger food. Tame the heat with an ice-cold brew.